| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | 4 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <creedenites@sprintmail.com> on May 11, 1998
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