Ingredients

• 1 tablespoon vegetable oil
• 1 green bell pepper, seeded and cubed
• 1 red bell pepper, seeded and cubed
• ¼ cup sliced sweet onions
• 1 pound skinless, boneless chicken breast, cut into strips
• 1 cup Kelchner’s Caribbean Jerk
• ¼ cup chopped roasted peanuts

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, pour in Kelchner’s Caribbean Jerk; cook and stir chicken until no longer pink inside. Add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with chopped peanuts to serve.