This is my recipe for an authentic version of the Peruvian staple. You'll be hard-pressed to find anyone who won't like this dish.

POLLO SALTADO (serves 2)

2 large boneless/skinless chicken breasts, cut into 3/4 “ inch pieces
3 Tbsp soy sauce
¼ Tsp paprika
1/8 Tsp ground cumin
2 C frozen French fries
½ of a red onion, sliced
2 garlic cloves, chopped
1 medium-sized tomato (ripe but firm), cut into wedges
¼ C cilantro leaves, plus extra for garnish
2 Tsp white wine vinegar
3 Tbsp Peanut or vegetable oil

Preheat oven according to the directions for baking the French fries.

In a bowl, combine chicken along with 2 Tbsp of the soy sauce, paprika and cumin. Mix well and allow the mixture to marinate for 15 minutes.

Meanwhile, place fries on a baking sheet and bake in oven according to directions, or until light brown and crispy. Remove from oven and set aside.

Drain marinade from chicken, drying the meat thoroughly with paper towels.

Heat a wok or large skillet until hot. Add 2 Tbsp of the oil and allow it to start smoking. Working in two batches, stir-fry chicken until the outside is browned and the inside is mostly cooked. Remove chicken meat from wok and reserve in a fresh bowl.

Add the remaining Tbsp of oil to the wok. Add the onion and the garlic and stir-fry until the onion just starts to soften (about 1 minute). Add the vinegar and the remaining Tbsp of soy sauce. Stir to incorporate.

Add the chicken (along with accumulated juices), tomatoes, cooked French fries and cilantro. Stir-fry until the chicken is fully cooked and the fries and tomatoes are heated through (approximately 45 seconds).