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Peruvian Stir-Fried Chicken and Noodles

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.

By Malcolm JacksonNovember 8, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 8

    ounces spaghetti

  • Kosher salt and ground black pepper

  • 3

    tablespoons oyster sauce

  • 2

    tablespoons soy sauce

  • 2

    tablespoons balsamic vinegar

  • 3

    tablespoons grapeseed oil or other neutral oil

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into ¾-inch strips

  • 1

    medium red onion, halved and sliced into ½-inch wedges

  • 3

    medium garlic cloves, thinly sliced

  • 1

    medium red, yellow or orange bell pepper, stemmed, seeded and thinly sliced

  • 1

    Fresno or jalapeño chili, stemmed, halved and thinly sliced

  • 2

    tablespoons lime juice, plus wedges to serve

  • ¼

    cup lightly packed fresh cilantro

Step 1

In a large saucepan, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about ½ cup of the cooking water, then drain. In a small bowl, stir together the oyster sauce, soy sauce and vinegar; set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken, onion and garlic, distributing the ingredients evenly, then sprinkle with ¼ teaspoon each salt and pepper. Cook, without stirring, until the chicken is well browned on the bottom and releases easily from the pan, about 4 minutes. Add the oyster sauce mixture and cook, stirring and scraping up any browned bits, until the sauce is syrupy, 3 to 4 minutes. Add the bell pepper and chili; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.

Step 3

Add the pasta and stir to combine. Add the reserved pasta water and cook, tossing constantly, until the noodles are al dente, 2 to 3 minutes. Off heat, stir in the lime juice. Taste and season with salt and pepper. Sprinkle the finished stir-fry with cilantro and serve with lime wedges on the side.

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