This Peruvian chicken dish is so full of flavor it may become your favorite stir-fry! A delicious marinade teams up with colorful peppers, tomatoes and red onions. Garnish with fresh chopped cilantro or parsley.

Peruvian Chicken Stir-Fry

3 tablespoons red wine vinegar

2 tablespoons vegetable oil - divided use

2 tablespoons MAGGI Seasoning Sauce

2 cloves garlic, finely chopped

2 MAGGI Cumin Flavor Seasoning Cubes, crushed

1 pound boneless, skinless chicken breast meat, cut into thin strips

2 medium red onions, cut into 8 wedges each

2 medium yellow bell peppers, cut into strips

1 small hot yellow pepper, finely chopped

2 firm tomatoes, cut into 8 wedges each

1 pound frozen french fries, oven baked according to package directions

Hot, cooked rice (optional)

Chopped fresh cilantro or parsley (optional)

1. Combine vinegar, 1 tablespoon oil, seasoning sauce, garlic and crushed seasoning cubes in medium bowl; mix well. Add chicken and mix. Refrigerate for 2 hours.
2. Heat remaining 1 tablespoon oil in large skillet over high heat. Add chicken (reserve marinade); cook, stirring frequently, until golden. Add onions, bell peppers and hot pepper. Cook for 1 minute. Add reserved marinade; cook for 2 minutes or until onions are tender. Add tomatoes; cook for 1 minute.
3. Serve with oven baked fries and a side of cooked rice. Sprinkle with cilantro.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 430 Calories from Fat: 140 Total Fat: 16 g Saturated Fat: 2.5 g Cholesterol: 65 mg Sodium: 540 mg Carbohydrates: 42 g Dietary Fiber: 6 g Sugars: 7 g Protein: 31 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.