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Caribbean Jerk Stir-Fry

Caribbean Jerk Stir-Fry

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Clifford Randall Lyde

This combination of Asian stir-fry and fiery Caribbean seasoning makes sweet and spicy dish. Serve over hot cooked white rice.

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Nutrition

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  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1621 mg
  • 65%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
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Reviews

Keely Caffeine
12
5/15/2009

I wasn't sure how the Caribbean/Asian blend of spices would work. TERRIFIC!! I was pleasantly surprised. I followed this recipe with only a few modifications. I doubled the receipe and cooked 2lbs. of boneless skinless chicken breasts in olive oil with the jerk seasoning. I used frozen stir fry vegetables to save time (2 packages). I also doubled the sauce with 2 jars of Asian plum sauce. Served with brown rice. Absolutely delicious! Will defintely make again, next time I will try with fresh vegetables. My son even ate two servings!

El's Girl
11
8/3/2009

I made this last night for dinner. My family LOVED it! I followed the recipe and it was delicious. I only wish I would have doubled the recipe as my husband was looking for thirds! Thank you.

Adrienne
9
3/12/2009

Found this yummy recipe using ingredient search: I was looking for a way to use 4 bell peppers in one dinner. (I doubled this recipe and...bingo!) My husband and I both really liked this. Thanks for the tip on doubling the seasonings; next time I will probably triple what it called for. Also, I had no plum sauce, but a Thai food site I came across suggested watering down apricot jam as a substitute, and that worked for me!