Spicy Caribbean Chicken (Ganbian ji)

Ingredients

In this adaptation of Ganbian ji to the cuisine of the Turks and Caicos Islands, we incorporate the vibrant flavors of the Caribbean. The original Chinese dish is known for its Sichuan peppercorns and chili oil, which we replace with scotch bonnet peppers and allspice to infuse the dish with a distinct Caribbean heat. Additionally, we introduce tropical ingredients such as pineapple and lime juice to add a refreshing twist to the dish. We alse have the original recipe for Ganbian ji, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into thin strips 500g (1.1 lb) boneless, skinless chicken breasts, cut into thin strips
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1 cup fresh pineapple chunks 1 cup fresh pineapple chunks
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 32g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the chicken strips with the allspice, thyme, paprika, brown sugar, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add the chopped scotch bonnet peppers, onion, garlic, and ginger to the skillet. Stir-fry for 2-3 minutes until the onions are translucent and fragrant.
4. 4.
   Add the marinated chicken to the skillet and stir-fry for 5-6 minutes until the chicken is cooked through and slightly browned.
5. 5.
   Add the pineapple chunks and lime juice to the skillet. Stir-fry for an additional 2 minutes to allow the flavors to meld together.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Spicy Caribbean Chicken hot with steamed rice or your favorite side dish.

Treat your ingredients with care...

• Pineapple — Choose ripe and sweet pineapple for the best flavor. If fresh pineapple is not available, you can use canned pineapple chunks, drained.
• Scotch bonnet peppers — Handle with caution as they are very spicy. Adjust the amount according to your heat preference. Wear gloves while chopping to avoid skin irritation.

Tips & Tricks

• For an extra kick of heat, add a few drops of hot sauce or sprinkle some crushed red pepper flakes.
• Serve with a side of coconut rice to complement the Caribbean flavors.
• If you prefer a milder version, remove the seeds from the scotch bonnet peppers before chopping.
• Experiment with different tropical fruits like mango or papaya for a unique twist.
• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.

Serving advice

Serve the Spicy Caribbean Chicken as a main dish with steamed rice or coconut rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the Spicy Caribbean Chicken on a platter, garnish with cilantro sprigs, and place a lime wedge on the side for an attractive presentation. Serve with a colorful side dish to enhance the visual appeal.