Caribbean Jerk Stir-Fry Recipe -
Caribbean Jerk Stir-Fry Recipe
  • READY IN 35 mins

Caribbean Jerk Stir-Fry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2009

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!

Most Helpful Critical Review
Apr 24, 2012

Not as much flavour as I thought there would be, but still a good dish!!

Aug 03, 2009

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.

Mar 12, 2009

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!) 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!

Nov 30, 2007

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.

Oct 18, 2011

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 mouth was on fire! I was able to fix it and now I know for next time :) I will definitely make it again!

Feb 16, 2011

I used homemade plum sauce. It was super easy to make and I served over white rice.

Oct 02, 2011

Couldnt find plum sauce so we went with Hoisen instead. Will definitely make again!


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  • Calories
  • 549 kcal
  • 27%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 44.3 g
  • 89%
  • Sodium
  • 1621 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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