Recipe - Jerk Chicken Stir-Fry

1 pound Boneless skinless chicken
breast halves; cut into
1/2" strips
2 teaspoon Jerk seasoning; (dry)
1 tablespoon Vegetable oil
4 md Green onions; cut into 1/2"
pieces
1 md Red bell pepper; cut into 1"
pieces
1 cn Mandarin orange segments (11
ounce); drained
One half cup Honeyroasted peanuts
4 cup Hot cooked rice

1. Place chicken in heavyduty resealable plastic bag. Sprinkle jerk
seasoning over chicken; seal bag and shake until chicken is evenly coated.

2. Heat oil in 10inch skillet over medium high heat. Add chicken; stirfry
10 to 12 minutes or until no longer pink in center. Add onions and bell
pepper; stirfry 2 to 3 minutes or until vegetables are crisptender.

3. Gently stir in orange segments. Sprinkle with peanuts. Serve over rice.

Prep Time: 15 Minutes; Cook Time:15 Minutes

Substitution: Try a new variety of rice! Jasmine is an aromatic longgrain
rice that is more moist and tender than regular longgrain rice.

Success Tip: Look for jerk seasoning in the spice section of your
supermarket.

Serving Size: 1 Serving. Calories 530 (Calories from fat 145); Fat 16g
(Saturated 3g); Cholesterol 6Omg; Sodium 280mg; Carbohydrate 65g (Dietary
Fiber 3g); Protein 34g

% Daily Value: Vitamin A 18%; Vitamin C 44%; Calcium 6%; Iron 20%

Diet Exchanges: 4 starch, 3 One half lean meat

Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/11/98

Recipe by: Betty Crocker® Speedy Summer Suppers

Posted to MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on May 11, 1998