Caribbean Jerk Stir-Fry

Caribbean Jerk Stir-Fry

19 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
RandyRandy
Recipe by  RandyRandy

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

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.

Share It

Reviews (19)

Rate This Recipe
El's Girl
9

El's Girl

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.

Keely Caffeine
9

Keely Caffeine

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!

Adrienne
9

Adrienne

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!

More Reviews

Similar Recipes

Chicken Stir-Fry
(127)

Chicken Stir-Fry

Caribbean Coconut Chicken
(96)

Caribbean Coconut Chicken

Joel's Jerk Chicken Pineapple Pasta
(69)

Joel's Jerk Chicken Pineapple Pasta

Chicken and Chinese Vegetable Stir-Fry
(46)

Chicken and Chinese Vegetable Stir-Fry

Stir-Fry Chicken and Vegetables
(22)

Stir-Fry Chicken and Vegetables

Orange Chicken Stir-Fry
(17)

Orange Chicken Stir-Fry

Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken and Greens Stir-Fry with Almonds

>

next recipe:

Caribbean Coconut Chicken