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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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
1/2 cup stir-fry with 1/2 cup rice: 432 calories, 5g fat (1g saturated fat), 63mg cholesterol, 210mg sodium, 60g carbohydrate (0 sugars, 3g fiber), 28g protein.

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