Chicken Lomo Saltado Recipe: Easy And Irresistibly Delicious

We remember our first taste of lomo saltado in a Lima mercado. The steam, bright cilantro, and vinegar snap against caramelized soy. It still calls us to the kitchen for warmth, boldness, and simplicity. Tonight, we aim to bring that comfort to your kitchen.

This guide will show you how to make a homemade chicken lomo saltado. We’ll cover its origins, simple ingredients, and the essential equipment. We’ll also share the high-heat technique that makes this dish sing.

Whether it’s a busy weeknight or a family dinner, we’ve got you covered. We offer clear steps, tested tips, and creative twists. You’ll learn to make a traditional chicken lomo saltado recipe that’s quick and satisfying. Let’s get cooking! 

• Homemade chicken lomo saltado is a quick, flavorful Peruvian chicken stir fry for weeknights.
• High-heat stir-frying and a short marinate create tender, juicy chicken with bold flavor.
• Core flavors: soy sauce, vinegar, onions, tomatoes, and a touch of cilantro or aji.
• We’ll cover equipment, timing, and how to fold fries into the stir fry for authenticity.
• Recipes include easy swaps and make-ahead tips for family meals and meal prep.

Lomo saltado is a dish that packs a punch with its bold flavors. It emerged from Lima’s vibrant food scene. Here, Andean ingredients met Spanish and Chinese cooking styles, creating something truly special. It’s like a warm hug in a plate: savory, tangy, and perfect for sharing. 

Origins and cultural significance of lomo saltado

• Lomo saltado was born in Peruvian criollo cuisine in Lima during the 19th and early 20th centuries.
• Chinese immigrants brought stir-fry and soy sauce, while local produce kept it rooted in Andean traditions.
• Now, it’s a favorite in homes, street stalls, and restaurants across Peru as a daily staple.

Why using chicken makes it weeknight-friendly

• Chicken cooks quickly. Thin slices are done in minutes over high heat, ideal for weeknights.
• Boneless, skinless thighs or breasts are juicy and affordable for families.
• Switching to chicken keeps the dish’s core flavors while saving time on prep.

Flavor profile: savory, tangy, and umami-packed

• Savory flavors come from soy sauce and caramelized onions.
• Tangy notes are added by red wine vinegar or fresh lime juice, balancing the richness.
• Umami is enhanced by browning and a bit of soy sauce. Fresh cilantro, aji amarillo, or rocoto add a zesty kick.
• Crisp fries add a delightful crunch, making the dish a true comfort food.

Lomo saltado is perfect for busy weeknights. This recipe stays true to its Peruvian roots but makes it quicker and tastier. It uses quick sears, tangy vinegar, soy sauce, and crispy potatoes to bring out the authentic flavors.

What makes this a true chicken lomo saltado recipe

• Sliced protein cooked fast over high heat to preserve juiciness and bite.
• Key aromatics: red onion and ripe tomato added at the end for color and freshness.
• Sauce built from soy sauce and vinegar to create that tangy, savory balance.
• Finish with cilantro and fries or potatoes folded into the stir fry for texture.
• Technique matters: sear, deglaze, toss—keep the pan hot and the cook time short.

How this version compares to beef lomo saltado recipe

• Beef versions use flank or sirloin and rely on a quick sear to medium-rare for deep browning.
• Chicken cooks faster and has a milder base flavor, so we add a short soy-based marinade for more umami.
• Use thighs for forgiving, juicy results; breasts work when sliced thin against the grain.
• Heat and timing change slightly: chicken needs full cooking through while still staying tender.

Variations: traditional vs. easy lomo saltado recipe

• Traditional route: hand-cut fries fried until golden, fresh aji amarillo paste, and careful timing at the stove.
• Easy weeknight method: oven or frozen fries, a quick 15-minute marinade, and a streamlined stir-fry in one pan.
• Both paths keep the dish authentic by preserving the core components and cooking method.

We aim for your homemade chicken lomo saltado to burst with vibrant, simple tastes. Begin with fresh ingredients and quality pantry items. This approach makes shopping and prep quicker, perfect for busy weeknights.

• Boneless skinless chicken thighs or breasts, thinly sliced for even cooking
• Red onions, cut into thick slices so they hold up in the stir fry
• Ripe tomatoes, cut into wedges to soften but not collapse
• Garlic, minced for a quick flavor boost
• Fresh cilantro for garnish and lime for finishing
• Potatoes for fries—russet or Yukon—or frozen oven fries as a shortcut

Pantry staples and smart substitutions

• Soy sauce or tamari for gluten-free cooking
• Red wine vinegar or white vinegar to recreate the classic tang
• Vegetable oil or canola oil for high-heat searing
• Salt and black pepper to taste
• Oyster sauce for extra umami or Worcestershire sauce as an alternative
• Use coconut aminos instead of soy for lower sodium
• Choose chicken thighs if you want juicier results; lemon can replace lime in a pinch

Optional add-ins to customize flavor

• Aji amarillo paste or fresh aji amarillo for authentic Peruvian heat
• Rocoto or your favorite hot sauce for a spicier kick
• Bell peppers for color and mild sweetness
• Mushrooms or firm tofu for vegetarian twists

Practical shopping tips

• Pick firm tomatoes that keep shape when tossed in the pan
• Buy fresh cilantro and use it just before serving for brightness
• Trust brands like Kikkoman or La Choy for consistent soy sauce flavor

With these ingredients, we can whip up an easy chicken lomo saltado that rivals restaurant quality. Small tweaks keep the recipe adaptable without losing the dish’s Peruvian essence. 

We love gear that speeds up dinner and gives great sear. Use a large wok or a heavy-bottomed skillet like Lodge cast iron or a stainless-steel pan. These hold high heat and make the chicken brown fast.

A sharp chef’s knife makes thin, even slices of chicken and onion. Good knife work keeps cook time short and texture consistent. Keep tongs or a sturdy spatula nearby for fast tossing.

• Mix the sauce in a small bowl: soy sauce, red wine vinegar, a splash of oyster sauce if you like, and a pinch of sugar.
• Have a plate ready to hold cooked fries and a bowl for the sauce. If you make fries at home, an oven or a deep-fryer works fine.
• Use a splatter screen and oven mitts for safety when working with very hot oil.

Prep everything before the pan heats. Stir-frying is lightning quick. Slice chicken and veggies, pat the chicken dry, and season lightly. Dry meat browns better; wet meat steams.

Pre-cook fries so they’re hot and crisp when folded into the stir fry. Warm rice on low heat if serving alongside. Work in batches to avoid crowding the pan. Overcrowding causes steaming instead of browning.

• Heat the pan until it just starts to smoke, then add oil. High heat gives that characteristic wok-char.
• Keep sauce within reach and add it at the end to deglaze and tie flavors together.
• If you need more control, lower the heat briefly between batches, then ramp it up again for the final toss.

These simple tools and a tight mise en place turn a quick lomo saltado recipe into a reliable weeknight win. We get great texture, bold flavor, and minimal stress when we follow these steps. 

We’ll show you a quick way to make chicken lomo saltado like a pro. Prep is fast, and cooking takes under 10 minutes once the pan is hot. Use quick timing and high heat for juicy, flavorful chicken every time!

Start with a quick marinade to season and tenderize the chicken. Mix soy sauce, red wine vinegar, minced garlic, neutral oil, and black pepper.

For some heat, add aji amarillo paste. Marinate for 15–30 minutes. But avoid long vinegar marinades to prevent tough chicken.

Heat a wok or large skillet until it’s very hot. Use oil with a high smoke point, like grapeseed or vegetable oil.

• Work in batches so pieces sear, not steam.
• Sear each side 1–2 minutes until almost done, then remove and rest. The chicken will finish cooking when combined with the vegetables.
• Add sliced onions next and toss until edges caramelize. Add tomato wedges at the end and warm briefly so they hold shape.

Return the chicken to the pan and deglaze with red wine vinegar or a splash of white wine and a little soy sauce. Scrape up browned bits from the pan for deep flavor.

Taste the sauce. If it’s too sharp, add a pinch of sugar. Add more soy for salt, or squeeze lime for brightness. Fold in fries or plate fries separately and top with the stir-fry—both are authentic options.

• Garnish with chopped cilantro and aji sauce if desired.
• Keep ingredients moving and piping hot; total cook time after prep should stay around 10 minutes.

We love the mix of hot chicken and crispy fries. In Peru, cooks mix fries into the stir-fry for extra flavor and crunch. You can do this or serve fries on the side for extra crispness. Choose what works best for your dinner.

• Toss fries into the skillet in the last 30–60 seconds. The fries pick up sauce and soften slightly while keeping some texture.
• For a crisper bite, serve fries alongside the stir-fry on the plate. Guests can mix as they eat.
• When using oven fries from brands like Alexia or fresh hand-cut potatoes, finish them in a hot oven to refresh crispiness before folding in.

Serving suggestions

• Rice is classic. Plain jasmine or long-grain white rice soaks up the lomo saltado sauce beautifully.
• Try quinoa or cauliflower rice for a lighter option that still balances flavors.
• Family-style is easy: bed warm rice on a platter, pile the lomo saltado on top, add fries to the side or folded in, and let everyone serve themselves.

Timing tips to keep fries crisp and chicken hot

• Start rice first in a rice cooker. It will stay warm without drying out.
• Finish fries in a 400°F oven while you stir-fry the chicken and vegetables. Ten minutes is usually enough to revive crispness.
• Add fries at the very end if you want them mixed. Fold them in for 30–60 seconds to avoid sogginess.
• Work in this order: rice on, fries in oven, quick-marinate chicken, high-heat sear, deglaze, then combine with fries and serve immediately.

Follow these steps for a lively lomo saltado dinner. It’s like a Peruvian recipe, but easy for a weeknight. Your family will definitely want seconds! 

We add bold touches to our lomo saltado stir fry to make dinner exciting. Start with the right chili: aji amarillo paste for fruity heat and golden color. Rocoto adds more spice, so use it sparingly for a sharp kick.

Try these simple marinade boosters for deeper savory notes:

• Add a teaspoon of Worcestershire or oyster sauce to the marinade for extra umami.
• Stir in a pinch of brown sugar or a teaspoon of honey to balance the vinegar and help the chicken caramelize.
• Use a splash of soy sauce with a dash of red wine vinegar to lift the overall flavor.

For a quick finishing sauce, mix soy sauce, red wine vinegar, aji paste, and a little water or chicken stock to thin. Toss that into the pan at the end to coat the chicken, onions, and tomatoes.

Want a creamy finish? Whisk a spoonful of aji amarillo into mayonnaise, swipe it over plated portions, and add a squeeze of lime. A chiffonade of cilantro brightens the dish and keeps flavors fresh.

We recommend reliable brands like La Morena or Inca’s Best for jarred aji products. You can also find frozen fresh aji amarillo at specialty markets across the United States for a more authentic taste.

Pair lomo saltado with aji sauce alongside a cold Peruvian chicha morada or a crisp lager for a relaxed dinner vibe. Small tweaks to the marinade and finishing sauce will turn a simple stir fry into a memorable meal!

We all love meals that are quick and loved by everyone. This chicken lomo saltado is fast and full of Peruvian flavor. It’s perfect for weeknights or family meals with smart shortcuts and planning.

• Use frozen or oven fries to skip deep frying and save 10–15 minutes.
• Buy pre-sliced onions and tomatoes when you’re pressed for time.
• Choose ready-made aji amarillo paste for instant authentic flavor.
• Pre-slice chicken on a calm weekend and freeze in meal-size portions.

To feed more, just multiply the ingredients. Cook in a large wok or two skillets for even heat. Cook chicken in two rounds to prevent steaming.

Store parts separately. Keep fries and stir-fry in different containers. This keeps everything crisp and makes reheating easy.

• Make the sauce up to three days ahead and refrigerate in a sealed jar. For expert guidance on storing homemade meals, the FDA’s Food Handling guide has handy tips to keep your dishes both safe and delicious.
• Reheat the stir-fry gently in a hot skillet for 2–3 minutes to maintain juiciness.
• Crisp fries in a 425°F oven for 5–8 minutes before folding into the stir-fry.
• Avoid the microwave when texture matters; use stovetop or oven for best results.

Our meal-prep plan: Serve fresh on Night 1. On Night 2, turn leftovers into wraps or top a grain bowl. This keeps dinner fresh and cuts down on waste!

Lomo saltado is super flexible. You can change proteins, adjust heat, or mix cuisines. This makes it easy to match what you have at home and your mood. Here are some simple, tested ideas to keep the stir-fry spirit alive while adding new textures and tastes!

Vegetarian swaps that work great:

• Firm tofu: press, slice, pan-sear until golden for a crisp exterior and tender center.
• Cremini or oyster mushrooms: high in umami and meaty in texture when seared over high heat.
• Seitan: chewy and protein-rich, perfect for a hearty, savory bite.

Pro tip: Add a splash of mushroom soy sauce or dilute white miso in water for extra depth. These small touches add a savory punch like beef without hiding the veggies.

Spicy vs. mild — control the heat:

• Mild: skip aji paste and use sweet bell peppers. This keeps the dish bright and family-friendly.
• Spicy: stir in aji amarillo paste, rocoto, or your favorite hot sauce a little at a time and taste as you go.

This lets us tailor the heat for kids, dinner guests, or a bold weeknight meal. Each choice changes the aroma and final bite.

Fusion lomo saltado ideas to try:

• Mexican fusion: fold in cilantro crema and serve with warm corn tortillas for quick tacos.
• Asian fusion: finish with hoisin and sesame oil, top with toasted sesame seeds, serve over jasmine rice.
• Mediterranean twist: add olives and capers for briny contrast and serve with lemony couscous.

Each fusion idea shifts texture and flavor. Mexican adds brightness, Asian boosts sweet-salty umami, Mediterranean brings briny, tangy notes. Pick one that matches your pantry and plate it with rice, fries, or tortillas!

We love when a quick weeknight stir-fry turns out perfect! Here are common mistakes and how to fix them fast. Use this checklist while you cook to save time and stress. 

• Overcrowding the pan — Crowding causes steaming instead of searing. Cook in batches or grab a large stainless steel or cast-iron skillet to get that deep brown crust on the chicken.
• Soggy fries — Adding fries too early or using steamed potatoes makes them limp. Keep fries separate until the last 30 seconds or finish them in a hot oven at 425°F for extra crispness.
• Undercooked or dry chicken — Uneven slices cook unevenly. Slice uniformly, consider boneless thighs for juicier results, and pull the chicken off the heat once it’s just cooked.
• Unbalanced sauce — Too sour? Add a pinch of sugar or a small pat of butter to tame acidity. Too salty? Stir in a splash of water or unsalted chicken stock and brighten with fresh lime juice.
• Lack of aroma and umami — Not enough browning flattens the flavor. Let the chicken and onions char a bit, then add a splash of oyster sauce or a tiny pinch of MSG if you use it for deeper savory notes.
• Mushy vegetables — Overcooked onions and tomatoes lose their bite. Toss them only until they have charred edges and stay slightly crisp to contrast with soft fries.

Keep a quick preflight list by your stove. Ask: Is the pan hot? Are all ingredients prepped and dry? Is the sauce measured and ready? Are the fries piping hot? This simple routine prevents most issues with your homemade lomo saltado recipe. Curious about the science behind the best cooking temps? The Foodsafety.gov meat temperature chart is a helpful resource for all home cooks.

If something still feels off, step back and fix one thing at a time. Adjust heat, taste the sauce, or re-crisp fries in the oven. Small tweaks get you back to a soulful, restaurant-style lomo saltado at home. Let’s get cooking!

We’ve covered everything you need to make a tasty chicken lomo saltado at home. From its Peruvian roots to the ingredients and cooking method, you’re ready for a flavorful dinner.

Begin with the classic recipe to master the timing and sauce balance. Then, try adding aji amarillo, tofu, or mushrooms for a vegetarian option. You can also use quinoa instead of rice for a lighter meal.

Don’t forget to garnish with cilantro and a lime wedge. And, add hot fries for that authentic lomo saltado touch! 

We invite you to cook a confident lomo saltado this week. Share your photos, adjust the heat, and make it your own. A delicious chicken lomo saltado is just a pan away—let’s get cooking!