Jamaican Chicken Stir Fry

My mom and I were making sweet plantains for dinner tonight, so I decided we should make a 'Jamaican jerk spice' chicken stir fry to go with it.

Ingredients:

• 1/2 cup Vidalia onion, coarsely chopped
  (I use 1/4 of my Vidalia for the sauce, and sauted the rest in the stir fry)
• 1/4 cup green chilis
  (I had 'some' left over in refrigerator to use up - you could use a hotter pepper)
• 1 teaspoon garlic powder
• 1 teaspoon five-spice powder 
• 1 teaspoon allspice 
• 1 teaspoon  ground pepper 
• 1/2 teaspoon dried thyme, crumbled 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon salt 
• 1/4 cup soy sauce 
• 1 tablespoon vegetable oil 
• 2 teaspoons hot sauce
  (I used Sriracha sauce)
• 2 tablespoons brown sugar
• 1 pound chicken, cut into bite-size chunks
• 1 bell pepper, chopped into 1" size pieces
• 1/2 - 3/4 a Vidalia onion, chopped into 1" size pieces
• 1 cup or so mushrooms, cleaned and sliced
  

Instructions:

1. In a food processor, combine the onion, chiles, spices; process to a coarse paste, scraping down the sides of the bowl.
2. Finish the marinade by adding in the soy sauce, oil, hot sauce, and brown sugar. Whirr until well combined.
   (Adjust spiciness as desired.)
3. Pour the marinade into a shallow dish, add the chicken and stir to coat. Cover and marinade at least 30 minutes, stirring every now and then.
4. Heat 2 tablespoon olive oil in a heavy skillet, saute peppers and onions for 5 minutes or so to soften. Remove veggies from pan, and place in an oven safe dish. Put the dish in a warm oven to keep warm.
5. Add another tablespoon of olive oil as needed, and saute 1/2 of the chicken pieces for 5 minutes or so, stirring every now and then. Place the cooked chicken on top of the veggies in the oven.
6. Add another tablespoon of olive oil as needed, and saute the rest of chicken pieces for 2 - 3 minutes or so, stirring every now and then. 
7. Add in the sliced mushrooms, and any leftover marinade. Saute for another 3 minutes or so.
8. Add back in the veggies and chicken from the oven. As needed, add a tablespoon or so of water to the pan and stir so the spices coat all the veggies.
9. Serve with oven baked plantains, or over rice.

Carole's Notes:

We liked this! I went somewhat mild with the spice level to match my mom's taste - you could add more spicy peppers or increase the Sriracha sauce depending on who you are serving.

The recipe is adapted from https://www.foodandwine.com/recipes/jamaican-jerk-chicken