Title: Jerk Chicken Stir-Fry
Categories: None
Yield: 4 Servings

1 lb Boneless skinless chicken
-breast halves; cut into
-1/2" strips
2 ts Jerk seasoning; (dry)
1 tb 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
1/2 c Honey-roasted peanuts
4 c Hot cooked rice

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

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

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 long-grain
rice that is more moist and tender than regular long-grain 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 1/2 lean meat

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

Recipe by: Betty Crocker® Speedy Summer Suppers

Posted to MC-Recipe Digest by "Pamela Creeden"
on May 11, 1998