Caribbean Jerk Chicken Stir-Fry with Seasonal Vegetables
A vibrant Caribbean-inspired stir-fry featuring jerk-seasoned chicken paired with a colorful medley of seasonal vegetables. This quick and easy weeknight dish highlights the bold flavors of jerk spice balanced with fresh produce, all cooked using a traditional stir-fry method for maximum flavor and texture.
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Overview
This Caribbean Jerk Chicken Stir-Fry combines the spicy, aromatic flavors of jerk seasoning with a colorful assortment of fresh seasonal vegetables. The dish is prepared quickly over high heat to preserve the vibrant colors and crisp textures, perfect for a busy weeknight meal packed with bold Caribbean flair.
Why you’ll love it
- Bold and vibrant flavors: The jerk seasoning adds a smoky, spicy kick without overpowering the fresh vegetables.
- Quick and easy: Ready in under 30 minutes, ideal for weeknight dinners.
- Colorful and nutritious: Utilizes seasonal vegetables for freshness and nutrition.
- One-pan meal: Minimizes cleanup and maximizes flavor melding.
Ingredient notes
- Jerk seasoning: You can use pre-made jerk spice mix or make your own for a fresher taste.
- Chicken: Boneless, skinless chicken breasts or thighs work well; thighs offer more juiciness.
- Seasonal vegetables: Feel free to swap in whatever vegetables are fresh and available, such as bell peppers, zucchini, or snap peas.
- Oils for stir-fry: Use a neutral oil with a high smoke point like vegetable or canola oil.
Serving & storage
Serve the stir-fry immediately over steamed rice, quinoa, or your choice of grain. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. For best texture, reheat gently on the stovetop rather than in the microwave.
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Chef tips
- For extra heat, add a finely chopped Scotch bonnet or habanero pepper with the garlic if you like it spicy.
- If using chicken breasts, slice thinly to ensure quick cooking and tenderness.
- Make sure the wok or skillet is very hot before adding ingredients to achieve a good sear and vibrant vegetables.
- Do not overcrowd the pan; cook chicken in batches if needed to avoid steaming rather than stir-frying.
Ingredients
- 500 g (1.1 lb)boneless, skinless chicken thighs, thinly sliced
- 2 tbspjerk seasoning
- 2 tbspvegetable oil, divided
- 1 mediumred bell pepper, thinly sliced
- 1 mediumyellow bell pepper, thinly sliced
- 150 g (5 oz)snap peas, trimmed
- 100 g (3.5 oz)carrots, julienned
- 3 clovesgarlic, minced
- 1 smallred onion, thinly sliced
- 1 tbspfresh lime juice
- 2 tbspsoy sauce or tamari
- 1 tspbrown sugar
- freshcilantro leaves for garnish (optional)
- to tastesalt and freshly ground black pepper
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Equipment
- large mixing bowl
- wok or large cast iron skillet
- wooden spoon or spatula
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories320
- Protein32 g
- Carbs15 g
- Fat12 g
Step-by-step
Step 1
In a large bowl, toss the sliced chicken thighs with the jerk seasoning until evenly coated. Set aside to marinate for 5 minutes.Step 2
Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium-high heat until hot but not smoking.Step 3
Add the marinated chicken to the wok in a single layer. Stir-fry for about 5–6 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Transfer the chicken to a plate and set aside.Step 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the garlic and red onion; stir-fry for 1 minute until fragrant.Step 5
Add the sliced bell peppers, snap peas, and carrots to the wok. Stir-fry for 4–5 minutes until the vegetables are crisp-tender but still vibrant.Step 6
Return the cooked chicken to the wok. Stir in the soy sauce, lime juice, and brown sugar. Toss everything together and cook for 1–2 minutes to combine flavors and heat through. Season with salt and pepper to taste.Step 7
Remove from heat, garnish with fresh cilantro leaves if desired, and serve immediately over steamed rice or your favorite grain.
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