Peruvian Stir Fry
3 Large Skinless, Boneless Chicken Breast Halves, Chopped
3 Tablespoons Soy Sauce
3 Tablespoons Vinegar
1 Teaspoon Paprika
1 Teaspoon Ground Cumin
Ground Black Pepper To Taste
2 Clove Garlic, Minced
1 Package Cauliflower Rice
1 Tablespoon Vegetable Oil
1 Large Onion, Chopped
1 Green Bell Pepper, Chopped (Optional)
1 Aji Pepper, Minced
3 Roma Tomatoes, Chopped And Seeds Removed
Step 1 Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
Step 2 Preheat the oven to 450 degrees F (230 degrees C). Arrange cauliflower in a single layer on a oiled baking sheet.
Step 3 Bake in the preheated oven until light golden, 20 to 25 minutes.
Step 4 Meanwhile, heat oil in a large wok or skillet on high heat. Add the marinated chicken. Cook, stirring pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
Step 5 Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
Step 6 Arrange baked cauliflower on plates and place the chicken stir-fry on top. Serves 4
Variation: 2 Cups of Prepared Basmati Rice in place of Cauliflower Rice.