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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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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Nutrition Facts

549 calories; 21.4 g total fat; 104 mg cholesterol; 1621 mg sodium. 41 g carbohydrates; 44.3 g protein; Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2009
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! Read More
(14)

Most helpful critical review

Rating: 3 stars
04/24/2012
Not as much flavour as I thought there would be but still a good dish!! Read More
(2)
70 Ratings
  • 5 star values: 44
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2009
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! Read More
(14)
Rating: 5 stars
05/15/2009
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! Read More
(14)
Rating: 4 stars
03/12/2009
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 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! Read More
(12)
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Rating: 5 stars
08/03/2009
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. Read More
(11)
Rating: 4 stars
11/30/2007
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. Read More
(7)
Rating: 5 stars
10/18/2011
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 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! Read More
(6)
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Rating: 5 stars
02/16/2011
I used homemade plum sauce. It was super easy to make and I served over white rice. Read More
(5)
Rating: 5 stars
02/11/2010
Tasty with some nice heat. I'm happy for a new way to use the jerk sauce that seems to sit in my fridge for ages. I used boneless chicken thighs and added extra veggies to the stir fry: Celery carrots and broccoli. I had hoisin sauce on hand and used it in place of the plum sauce and omitted the peanuts. Yum! Read More
(5)
Rating: 5 stars
05/18/2010
Everyone liked this very much. Thanks for the recipe. Read More
(4)
Rating: 5 stars
03/15/2008
Delicious!! This was soo good and easy to make. I loved the combination of spicy and sweet. I did make some changes only because I was trying to work with what I had. Instead of jerk seasoning I used Presidents Choice jerk marinade along with cinnamon and garlic powder. I also added broccoli to the stirfry. I omitted peanuts only because I didn't have any but next time I will add them for sure. I will make this again.Thanks! Read More
(4)
Rating: 3 stars
04/24/2012
Not as much flavour as I thought there would be but still a good dish!! Read More
(2)