Best Caribbean Jerk Stir Fry Recipes

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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

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 JERK CHICKEN



Caribbean Jerk Chicken image

Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 chicken leg quarters

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

JAMAICAN CABBAGE



Jamaican Cabbage image

Great Jamaican-style cabbage. Great with jerk chicken or pork.

Provided by NewBerry

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 11

1 head cabbage
2 tablespoons olive oil, or as needed
1 small onion, thinly sliced
½ chopped green bell pepper
1 green onion, sliced
2 sprigs fresh thyme
1 whole Scotch bonnet chile pepper
1 teaspoon salt
1 cup shredded carrots
¼ cup white vinegar
2 tablespoons white sugar

Steps:

  • Peel tough outer leaves from cabbage, core the head, and shred cabbage.
  • Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
  • Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g

JERK CHICKEN STIR-FRY



Jerk Chicken Stir-Fry image

Looking for a stir-fry dinner? Then check out this zesty chicken and vegetables served over rice - a delicious meal that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
2 teaspoons jerk seasoning (dry)
1 tablespoon vegetable oil
4 medium green onions, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 can (11 ounces) mandarin orange segments, drained
1/2 cup honey-roasted peanuts
4 cups hot cooked rice

Steps:

  • Place chicken in heavy-duty resealable plastic bag. Sprinkle jerk seasoning over chicken; seal bag and shake until chicken is evenly coated.
  • Heat oil in 10-inch skillet over medium-high heat. Add chicken; stir-fry 10 to 12 minutes or until no longer pink in center. Add onions and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
  • Gently stir in orange segments. Sprinkle with peanuts. Serve over rice.

Nutrition Facts : Calories 530, Carbohydrate 65 g, Cholesterol 60 mg, Fiber 3 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

CHRISTINA'S JERK SHRIMP STIR-FRY



Christina's Jerk Shrimp Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 generous servings

Number Of Ingredients 13

1/4 cup orange juice
3 tablespoons dry jerk seasoning mix
3 tablespoons lime juice
6 to 7 tablespoons peanut oil
2 tablespoons low-sodium soy sauce
1 jalepeno, seeded, and finely chopped
1 1/2 pounds large shrimp, peeled and deveined
1 large stalk broccoli, cut into 3/4-inch pieces
1 red bell pepper, cut into 1 1/2 by 1/4-inch strips
1 cup diced pineapple (1/2 to 3/4-inch pieces)
1 small sweet potato, cut into 1/2-inch pieces
1 large carrot, cut into 1 1/2 by 1/4-inch strips
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine the orange juice, jerk seasoning, lime juice, 3 tablespoons of the oil, soy sauce, and jalapeno. Add shrimp and turn to coat. Cover and marinate in the refrigerator for 10 to 20 minutes.
  • Meanwhile, heat 1 tablespoon of oil in a large skillet over medium high heat. Add the broccoli and cook, shaking the pan occasionally, until starting to brown but still a little crisp, 3 to 4 minutes. Transfer to a bowl and set aside.
  • Add another tablespoon of oil to the pan, if needed, and add the red pepper and pineapple. Cook, shaking the pan, for 2 to 3 minutes. Add the red pepper and pineapple to the broccoli.
  • Return the pan to the heat and add another tablespoon of oil. Add sweet potato and carrot and cook, shaking the pan, until crisp-tender, 3 to 4 minutes. Add to vegetable mixture.
  • Heat another tablespoon of oil in the pan. Strain the shrimp and discard the marinade. Put the shrimp in the skillet and cook until pink, about 3 minutes. Return the vegetable mixture to the pan with the shrimp and cook, stirring to combine, until heated through. Season with salt and pepper, to taste, and serve immediately over rice.

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