Jerk Chicken Stir-fry|Jamaican Jerk|The Raina’s Kitchen

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can be healthier and cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free; coconut aminos is lower in sodium.

Start with pre-cut ingredients: onion, scallion, thyme, tricolor peppers, and tomato.

Add about 1 tablespoon of sweet chili sauce and 1 teaspoon of all-purpose seasoning.

Incorporate about 1 tablespoon of green seasoning and some jerk seasoning.

Slice leftover jerk chicken and add it to the pan.

Heat a little coconut oil in a pan and sauté the vegetables (tricolor peppers, onion, scallion).

Add jerk seasoning to the sautéed vegetables for a spicy kick.

If scotch bonnet pepper is available, it can be used instead of jerk seasoning.

Add the sweet chili sauce, green seasoning, all-purpose seasoning, ketchup, and a little water and cooking wine to the pan.

Cover the pan and let the mixture stew down, cooking the chicken thoroughly.

Fry plantains in vegetable oil until golden brown, ensuring the oil covers them.

Cook white rice with a little coconut oil and salt for flavor, making it fluffy and shelly.

Serve the jerk chicken with white rice, fried plantains, and avocado on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens