Pollo saltado

Drizzle the thin chicken strips with a little oil and season with 1.5 tsp salt, garlic powder, oregano, 1 tsp paprika, ground cumin and black pepper; mix to coat and set aside.

For the sauce, mix low sodium soy sauce, 1/4 cup red wine vinegar, 2 tbsp water, 1 tbsp oyster sauce, 1/2 tsp ground cumin and about 2 tbsp aji pepper; taste and adjust.

Stir in the cornstarch to dissolve and set the sauce aside.

In a hot wok with a little oil, cook the chicken in batches without overcrowding, 2 to 3 minutes or until fully cooked; remove.

Add a little more oil and sauté the purple onion and red bell pepper about three minutes.

Add the minced garlic and seeded roma tomatoes and sauté a couple more minutes.

Stir the sauce and add it; let it thicken, then return the chicken and mix.

Turn off the heat and garnish with cilantro; serve with white rice and french fries.