One-pan Caribbean Jerk Chicken

    35 min

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

    65 people made this

    Serves: 2 

    • 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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. Add the chicken to the pan; season with jerk seasoning; cook and stir chicken until no longer pink inside.
    3. 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.

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    Reviews in English (48)


    Altered ingredient amounts. used reggae reggae sauce as marinade for 2 hours in fridge and added a deseeded chopped red chile to peppers  -  01 Dec 2010


    Great easy meal, will add more jerk seasoning next time 😊  -  05 Mar 2016


    great a definite do again  -  01 Dec 2010