Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds boneless, skinless chicken thighs into 1-inch pieces and place them in a large bowl.

2. 2

   Combine 1 teaspoon ground star anise, 0.5 teaspoon ground allspice, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground cloves, 0.5 teaspoon black pepper, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, and 2 minced garlic cloves, then toss with the chicken to coat evenly, allowing it to marinate for at least 15 minutes.

3. 3

   Slice 2 ripe plantains into 0.5-inch thick rounds and dice 1 large red bell pepper and 1 large yellow bell pepper into 1-inch pieces, along with mincing 1 Scotch bonnet pepper (removing seeds for less heat) and slicing 3 scallions.

4. 4

   Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering, then add the marinated chicken and stir-fry for 4-5 minutes until browned and cooked through, removing it from the pan and setting aside.

5. 5

   Add another 1 tablespoon vegetable oil to the hot pan, then add the sliced plantains and cook for 3-4 minutes per side until golden brown and slightly caramelized, removing them from the pan and setting aside.

6. 6

   Reduce heat to medium-high, add 1 tablespoon vegetable oil, and sauté 0.5 cup diced onion, the minced Scotch bonnet pepper, 1 tablespoon grated fresh ginger, and the white parts of 3 scallions for 2 minutes until fragrant, then add the diced red and yellow bell peppers and stir-fry for 3 minutes until tender-crisp.

7. 7

   Return the cooked chicken and plantains to the pan with the vegetables, pour in 0.5 cup chicken broth, bring the mixture to a quick simmer, and stir everything together to combine, then garnish with the green parts of 3 scallions and 0.25 cup chopped fresh cilantro before serving.