Peruvian Stir-Fried Chicken and Noodles
In our take on tallarín saltado, a salty-sweet glaze gives garlicky chicken, peppers, and noodles flavor that’s at once familiar and totally unique.
- Makes4 servings
- Cook Time40 minutes
- 7
This salty-sweet chicken and noodle stir-fry is our take on tallarín saltado, a chifa staple. Born of Chinese migration to Peru in the late 19th century, chifa cuisine combines South American and East Asian flavors and ingredients. In this recipe, garlicky chicken and peppers are coated in a soy- and oyster sauce-based glaze, then tossed with thin, chewy noodles. Though traditionally made with wine vinegar, we love the fruity yet mellow acidity added by balsamic. A Fresno or jalapeño chili—our stand-in for Peru’s floral-hot ají amarillos—provides a touch of bright heat. Fragrant cilantro and tart lime complete the approachable dish, which tastes at once familiar and totally unique.
Don’t stir the chicken too soon after adding it to the skillet. Left undisturbed, it forms a fond, or browned bits that stick to the skillet. The dish’s flavor develops when the oyster sauce mixture deglazes that fond. After adding the pasta water, stir vigorously; this helps the sauce come together.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.