About this recipe:This combination of Asian stir-fry and fiery Caribbean seasoning makes sweet and spicy dish. Serve over hot white rice.
1 tablespoon vegetable oil
1 green pepper, seeded and cubed
1 red pepper, seeded and cubed
4 tablespoons sliced onion
350g skinless, boneless chicken breast, cut into strips
2 1/2 teaspoons Caribbean jerk seasoning
125ml plum sauce
1 tablespoon soy sauce
4 tablespoons chopped roasted peanuts
Method Prep:15min › Cook:20min › Ready in:35min
Heat the oil in a large frying pan over medium-high heat. Cook and stir the peppers and onion in the oil until slightly tender, 5 to 7 minutes. Remove peppers and onion from the pan and set aside.
Add the chicken to the pan; season with jerk seasoning; cook and stir chicken until no longer pink inside.
Pour the plum sauce in with the chicken; add the 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.