JERK CHICKEN STIR-FRY
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
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
CARIBBEAN CHICKEN STIR-FRY
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
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 STIR-FRY
This combination of Asian stir-fry and fiery Caribbean seasoning makes sweet and spicy dish. Serve over hot cooked white rice.
Provided by Clifford Randall Lyde
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 41 g, Cholesterol 103.7 mg, Fat 21.4 g, Fiber 4.7 g, Protein 44.3 g, SaturatedFat 3.8 g, Sodium 1620.6 mg, Sugar 26.4 g
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