Directions:
- Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.12 Kcal (2215 kJ) | ||
| Calories from fat | 193.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.46g | 33% | |
|---|---|---|---|
| Cholesterol | 103.91mg | 35% | |
| Sodium | 1498.3mg | 62% | |
| Potassium | 979.53mg | 21% | |
| Total Carbs | 46.33g | 15% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 40.45g | 81% | |
| Vitamin C | 120.6mg | 201% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.9mg | 289% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.29 Kcal (479 kJ) | ||
| Calories from fat | 41.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 33% | |
|---|---|---|---|
| Cholesterol | 22.44mg | 35% | |
| Sodium | 323.63mg | 62% | |
| Potassium | 211.57mg | 21% | |
| Total Carbs | 10.01g | 15% | |
| Sugars | 1.4g | 26% | |
| Dietary Fiber | 0.9g | 17% | |
| Protein | 8.74g | 81% | |
| Vitamin C | 26.1mg | 201% | |
| Vitamin A | 0.6mg | 99% | |
| Iron | 11.2mg | 289% | |
| Calcium | 10.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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