Recipe by 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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green bell pepper, seeded and cubed
red bell pepper, seeded and cubed
sliced sweet onions
skinless, boneless chicken breast, cut into strips
2 1/2 teaspoons
Caribbean jerk seasoning
chopped roasted peanuts
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!
Not as much flavour as I thought there would be, but still a good dish!!
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.
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!
Good Recipe and quick to make. I was worried that the two different types of seasonings would not mesh very well. That is not the case. The plum sauce adds a little sweetness to the tang of the jerk seasoning and works really well.
I used double the amount of seasoning specified in the recipe to make sure the vegatables and meat were fully coated.
I definitely will make it again.
Delicious!! And so quick and easy! However, be very careful with how much jerk seasoning you use... I underestimated how spicy the jerk was and put too much...my mouth was on fire! I was able to fix it and now I know for next time :) I will definitely make it again!
I used homemade plum sauce. It was super easy to make and I served over white rice.
Couldnt find plum sauce so we went with Hoisen instead. Will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Jerk Stir-Fry
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 193
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