Jerk Chicken & Capsicum Stir-fry

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15 Ingredients

Number of servings

For the jerk paste

1 red onion, roughly chopped
1teaspoons dried thyme
1/2teaspoons ground allspice
1/2teaspoons ground cinnamon
1 bell chilli, roughly chopped
1 pinch salt
1 pinch pepper

8 chicken drumsticks
1tablespoons sunflower oil
1 red capsicum, cored, deseeded and cut into chunks
1 green capsicum, cored, deseeded and cut into chunks
125grams sugar snap peas
1 mango, stone removed and flesh chopped
1 lime juiced
2 1/3 cup rich chicken stock

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This Jerk chicken stir-fry is a Jamaican twist on the traditional Asian stir-fry combining spicy Jerk seasoning with wok-fried chicken and veggies. On the table in just 20 minutes, this is a quick and easy dish.

Method

Step 1 of 3

To make the jerk paste, put all the paste ingredients in a small food processor or blender and process to make a smooth paste.

Step 2 of 3

Cut a few slashes across the thickest part of each drumstick. Rub the paste over the drumsticks, pushing it into the slashes.

Step 3 of 3

Heat the oil in a large deep frying pan. Add the chicken drumsticks and capsicums and fry over a high heat for 5 minutes, turning occasionally. Add the sugar snap peas, mango, lime juice and stock and bring to the boil. Reduce the heat and cover and simmer for 15 minutes, turning the chicken occasionally until cooked through. Serve with rice.