Jerk Chicken Stir-Fry with Sweet Plantains and Bell Peppers
A vibrant Caribbean-inspired stir-fry featuring marinated jerk chicken tossed with sweet bell peppers, onions, and ripe plantains. This quick and flavorful dish celebrates seasonal produce and classic island spices, perfect for a wholesome weeknight meal.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Jerk Chicken Stir-Fry combines the smoky, spicy flavors of jerk marinade with sweet plantains and colorful bell peppers, creating a quick and nutritious Caribbean-inspired dish. Perfect for busy weeknights, it brings vibrant color and bold taste to your dinner table while celebrating seasonal produce.
Why you’ll love it
The marinade tenderizes the chicken while infusing it with authentic island spices. Sweet plantains balance the heat, adding a natural sweetness and satisfying texture. This one-pan stir-fry is easy to prepare, packed with protein and vitamins, and offers a healthy twist on classic jerk chicken meals.
Advert
Ingredient notes
Choose ripe yellow plantains—they should be soft with some black spots for optimum sweetness. Bell peppers can be red, yellow, or orange for vibrant colors and sweetness. Store-bought jerk seasoning works well for convenience, but homemade marinade will elevate the freshness. Use skinless chicken thighs for juiciness and quicker cooking.
Serving & storage
Serve immediately over steamed rice or quinoa for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to retain texture. Do not freeze cooked plantains as they may become mushy upon thawing.
Advert
Chef tips
- Use a high smoke point oil like avocado or refined olive oil if you prefer for stir-frying.
- Do not overcrowd the pan when cooking chicken to ensure proper browning.
- Check the ripeness of plantains carefully as underripe ones will be starchy and less sweet.
- Lime juice added at the end brightens the flavors and balances the spice.
- Use a meat thermometer to verify chicken is fully cooked to ensure food safety.
Ingredients
- 500 g (1.1 lbs)skinless chicken thighs, cut into thin strips
- 2 tbspjerk seasoning
- 2 tbspolive oil, divided
- 2ripe yellow plantains, peeled and sliced into 1 cm (0.4 inch) thick rounds
- 1 largered bell pepper, thinly sliced
- 1 largeyellow bell pepper, thinly sliced
- 1 mediumred onion, thinly sliced
- 2 clovesgarlic, minced
- 1 tspfresh grated ginger
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
- 1 tbsplime juice
Advert
Equipment
- large skillet or wok
- cutting board
- knife
- mixing bowl
- spatula or wooden spoon
Nutrition per serving
- Calories380
- Protein32 g
- Carbs35 g
- Fat12 g
Step-by-step
Step 1
In a mixing bowl, toss the chicken strips with the jerk seasoning until evenly coated. Set aside to marinate while preparing other ingredients.Step 2
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced plantains and cook for 3-4 minutes per side until golden brown and slightly caramelized. Remove plantains from the skillet and set aside.Step 3
Add the remaining 1 tablespoon of olive oil to the skillet. Add the marinated chicken strips and stir-fry for 6-7 minutes until cooked through and browned on the edges. Ensure the chicken reaches an internal temperature of 74°C (165°F).Step 4
Add the sliced bell peppers, onion, garlic, and grated ginger to the chicken. Stir-fry together for 4-5 minutes until the vegetables are tender but still crisp.Step 5
Return the cooked plantains to the skillet and gently mix to combine all ingredients. Drizzle lime juice over the stir-fry and season with salt and black pepper to taste. Cook for an additional 1-2 minutes to heat through.
Advert
Tags
Advert
Related recipes
Jamaican Pepperpot Stir-Fry with Callaloo and Pork
A vibrant stir-fried Jamaican pepperpot featuring tender pork pieces and seasonal callaloo greens, seasoned with traditional Caribbean spices for a hearty weeknight skillet supper. This dish highlights indigenous flavors through a familiar cooking technique, perfect for a quick and wholesome meal.
Caribbean Steamed Fish with Callaloo and Sweet Plantains
A vibrant Caribbean skillet supper featuring fresh, seasonal white fish steamed to perfection with a savory callaloo and tomato sauce, paired with sweet fried plantains. This dish highlights classic flavors and familiar techniques, offering a wholesome and approachable meal that's perfect for weeknights.
Slow-Braised Caribbean Jerk Chicken with Callaloo
Tender chicken slowly braised in a flavorful Caribbean jerk marinade, served alongside sautéed callaloo greens and coconut rice. This dish highlights traditional Caribbean flavors using the gentle slow braising method to deepen taste and tenderize the poultry.