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.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededIn a mixing bowl, toss the chicken strips with the jerk seasoning until evenly coated. Set aside to marinate while preparing other ingredients.
- 08:00Heat 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.
- 07:00Add 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).
- 05:00Add 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.
- 02:00Return 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.
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.
Equipment check
- large skillet or wok
- cutting board
- knife
- mixing bowl
- spatula or wooden spoon
Nutrition per serving
- Calories380
- Protein32 g
- Carbs35 g
- Fat12 g
Tags
Behind the dish.
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.
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.
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