gluten free stirfry Archives | CaribbeanPot.com

After sharing a pic of this Jerk Chicken Stirfry on Instagram, I had someone comment “what is leftover jerk chicken?” I do agree, there are many Caribbean dishes which always seems to be gone by the end of the meal. Keeping in mind that I make additional dishes with leftover jerk chicken (chicken salad, fried rice and stirfry) I purposely make extra every-time I make jerk chicken (same can be said about Stew Chicken as well). This an absolute WINNER in my home and I’m sure it will make a delicious impression on you and your family.

You’ll Need…

1 tablespoon veg oil
1 cup diced Jerk Chicken
3-4 cups cabbage
1/2 medium bell pepper
1/2 med carrot
1 stalk celery
1 clove garlic
thin piece of ginger (diced)
1/2 medium onion
1/4 teaspoon black pepper
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon salt
jerk marinade or pan drippings

optional – few drops of sesame oil

* Important. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the sauces (soy, jerk, Hoisin and sesame oil)

I usually use chicken pieces with bones when I make Jamaican jerk chicken as I love the additional flavor you get from the bones. In my case I had to remove the meat off the bones (I used a leg and breast) and gave it a rough chop. Set aside. IMPORTANT! If you have any pan drippings from your jerk chicken SAVE it and add to this dish.

Prepare the vegetables and set aside. Try to keep them the same size so they cook evenly.

Heat the oil in a wide pan on low and go in with the garlic for 20 seconds.

Turn up the heat to medium and go in with the peppers, onion, ginger and celery and mix well. Cook for 2-3 minutes. Then add the soy and Hoisin sauces and toss.

Now go in with the pieces of jerk chicken, mix well and then the cabbage. At this point you can add all of the other ingredients.

Remember to add any pan drippings you may have and for a MORE intense jerk flavor you can add a tablespoon of your fav jerk sauce/marinade. Please don’t cover the pot as we want the vegetables to maintain a slight crunch. That is unless you like soggy vegetables, then do your thing. The soy and salt we added should be enough to properly season this dish, but you can adjust to your own liking.

Now you have a reason to make extra jerk chicken!

This recipe takes me back to a time when I was in my early teens and I’d go to watch movies on the weekend in San Fernando (Trinidad) with my bother and our dad. There was a Chinese restaurant on Mucurapo Street where we’d usually end up as I’ve had a weakness for Chinese food for as long as I can remember and they had a delicious beef stir fry I craved (they enjoyed the food too). This beef stir fry recipe is very different from that one, but it’s just as satisfying and a good fix for my friends who are on a gluten free diet.

You’ll Need…

3/4 lb beef (thinly sliced across the grain)
1/4 teaspoon salt
1/4 teaspoon black pepper
3 scallions
3 cups bell peppers
3 thin slices of ginger
2 cloves of garlic diced
1 1/2 tablespoons vegetable oil
1/4 scotch bonnet pepper
1/2 teaspoon Caribbean Green Seasoning
1/4 teaspoon Caribbean browning

* Be sure to get “Caribbean Browning” that’s gluten free (read the label). It can be purchased at most west Indian type grocery stores.

Thinly slice the beef across the grain and marinate with the Caribbean Green Seasoning, salt and black pepper for about 1/2 hour in the fridge.

Prep the other ingredients so when it’s time to cook everything will be ready. Chop the bell peppers and scallion, slice the ginger and dice the garlic and scotch bonnet finely. Remember to NOT leave any seeds from the scotch bonnet and be sure to wash your hands immediately after with soap and water.

Now heat a heavy wide pan (or wok) on medium high heat and toss in the seasoned pieces of beef. Stir well to cook though quickly. It will cook for about 4-6 minutes and as it does, make a space in the center of the pan and add the diced scotch bonnet, garlic and slices of ginger.

Please add the Caribbean Browning (if you cannot source it, use 1 teaspoon soy sauce and the same amount of oyster sauce – be sure it’s gluten free if you want to maintain a gluten free recipe) and mix it well to add color to all the pieces of beef.

Add the bell peppers and scallions and cook for about 3 minutes (depends on how tender you want the peppers). taste for salt and adjust accordingly.

You’ll notice that I tried to keep this recipe as “Caribbean” as I could, but I must confess that the Chinese version with the Chinese cooking wine, Soy, Oyster Sauce and a bit of Hoisin sauce is till my fave! I also like add a bit of chopped bok choi and thinly sliced carrots when I want to stretch this beef stir fry to feed more people. If using soy be sure to keep that in mind when seasoning the beef with salt as the soy will add a salty element to the dish.

gluten free stirfry

Jerk Chicken Stirfry.

How To Make A Quick Beef Stir Fry (gluten free).

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