Caribbean Jerk Stir-Fry18 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“This combination of Asian stir-fry and fiery Caribbean seasoning makes sweet and spicy dish. Serve over hot cooked white rice.” - by RandyRandy
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 549 cal
- 21.4 g
- 41 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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...." See more"
"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..." See more 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!"
"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 t..." See morehe 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!"
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