Peruvian Stir-Fried Chicken and Noodles from Vicki Delany

Guess where I am right now? Peru! Excited about three full weeks of touring including Machu Picchu and a river boat on the Amazon. Before I left for the trip, I came across this recipe in the book, Milk Street Noodles by Christopher Kimball. I make a lot of recipes from this book, so when I saw this one is popular in Peru I wanted to try it. It’s a combination of South American and East Asian flavors, influenced by the large number of Chinese immigrants to Peru in the late 19^th century.

The dish is very good, the chicken coated in a rich silky sauce, but I honestly didn’t see anything that differentiated it from any number of variations on stir-fried chicken and noodles I’ve had in the past. 

Peruvian Stir-Fried Chicken and Noodles

Serves 4

8 oz spaghetti

Salt and ground black pepper

3 tbsp oyster sauce

2 tbsp balsamic vinegar

3 tbsp cooking oil

1 lb boneless, skinless, chicken thighs, cut into strips

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

3 medium garlic cloves, thinly sliced

1 medium red pepper, thinly sliced

1 jalapeno pepper, thinly sliced

2 tbsp lime juice

Directions:

In a large saucepan, bring water to boil. Add pasta and cook until just shy of al-dente. Drain and reserve about ½ cup cooking water.

In a small bowl, stir together oyster sauce, soy sauce, vinegar

In a medium skillet over medium high, heat the oil then add chicken, onion, and garlic. Sprinkle with salt and pepper.  Cook until chicken is well browned, about 4 minutes.  Add oyster sauce mixture and cook, stirring and scraping up any browned bits, 3 – 4 minutes.

Add red pepper and jalapeno, cook about 2 minutes.

Add pasta to the chicken and stir to combine. Add reserved pasta water and cook for about 2 to 3 minutes.

Remove from heat, stir in the lime juice. Serve.

 

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