Caribbean Chicken Stir-Fry

Coaching winter basketball. Devonte came back, taller, faster, more humble. A new kid, a girl named Aaliyah's little sister named Nia, who has her sister's shot and her own fierceness. I coach with joy. The court is the one place besides the kitchen where I am completely myself.

After a practice like that—watching Devonte move like he’d grown into himself and seeing Nia bring that fire she must have inherited from her sister—I wasn’t ready for the night to be ordinary. The kids deserved something with color and boldness, something that matched the energy we’d left on that court. Caribbean Chicken Stir-Fry is exactly that: bright, a little unexpected, and done fast enough that nobody has to wait long to celebrate.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium red onion, sliced
2 cloves garlic, minced
1 cup fresh or frozen mango chunks
1/2 cup pineapple chunks (fresh or canned, drained)
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (or to taste)
Salt and black pepper to taste
2 cups cooked white or brown rice, for serving
2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

Make the sauce. In a small bowl, whisk together soy sauce, lime juice, honey, allspice, ginger, and cayenne pepper. Set aside.
Season the chicken. Pat chicken strips dry and season lightly with salt and black pepper on both sides.
Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips in a single layer and cook for 4—5 minutes per side until golden and cooked through. Transfer to a plate.
Stir-fry the vegetables. In the same skillet, add the bell peppers and red onion. Stir-fry for 3—4 minutes until just tender but still crisp. Add garlic and cook for 30 seconds more.
Add the fruit. Stir in mango and pineapple chunks and cook for 1—2 minutes until warmed through and beginning to caramelize at the edges.
Combine and glaze. Return chicken to the skillet and pour the sauce over everything. Toss to coat and cook for 1—2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
Serve. Spoon over cooked rice and garnish with fresh cilantro. Serve immediately.

Nutrition (per serving)

Caribbean Chicken Stir-Fry — The Takeout That Tasted Like a Win