| 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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