Best Caribbean Chicken Stir Fry Recipes

CARIBBEAN CHICKEN STIR-FRY

Caribbean Chicken Stir-Fry image

Fruit cocktail in stir-fry? You might be surprised by how good this dish is. It's a promising go-to option when time's tight. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 teaspoons cornstarch
1/4 cup water
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons Caribbean jerk seasoning
1 can (15 ounces) mixed tropical fruit, drained and coarsely chopped
2 packages (8.8 ounces each) ready-to-serve brown rice

Steps:

In a small bowl, mix cornstarch and water until smooth., Coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with jerk seasoning. Stir-fry 3-5 minutes or until no longer pink. Stir cornstarch mixture and add to pan. Add fruit. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Meanwhile, heat rice according to package directions. Serve with chicken.

Nutrition Facts : Calories 432 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein.

CARIBBEAN CHICKEN STIR FRY

Caribbean Chicken Stir Fry image

I found these magical little beans . . . black beans in garlic sauce at a local Asian market. They are so good, they can turn any meal into an exotic affair. Check it out with my Cuban beef, chicken and Jamaican shrimp recipes. You'll love it! They are equally delectable! Enjoy!

Provided by DayJahView

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 ounces chicken breasts (boneless, skinless)
1 tablespoon oyster sauce
1 teaspoon olive oil
2 carrots (shaved)
1 1/2 cups celery
4 garlic cloves
1 (5 ounce) can water chestnuts
1 (15 ounce) can baby corn
1/4 cup cashews
1/3 cup pineapple-orange juice
3 tablespoons black bean garlic sauce
1 cup brown rice
1 teaspoon chicken soup base

Steps:

Tenderize the cut chicken into bite-size pieces. Marinade in oyster sauce overnight in refrigerator. Meanwhile, cook rice and keep covered. Saute chicken and garlic 3-4 minutes. Add chicken soup base and 1/2 cup water. Simmer carrots and celery until tender. Shave water chestnuts and cashews and add to chicken mixture. Add juice, bean sauce and simmer 3-4 minutes more. Serve over brown rice. Enjoy!

Nutrition Facts : Calories 427, Fat 9.6, SaturatedFat 1.8, Cholesterol 9.1, Sodium 252.4, Carbohydrate 77.3, Fiber 7, Sugar 11.9, Protein 13.2