Jerk-seasoned Chicken And Pepper Saute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Caribbean | Not, Sent | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless skinless chicken |
| breast halves cut in | ||
| thin | ||
| strips | ||
| 2 | t | Caribbean Jerk Seasoning |
| 1 | 1 lb frozen bell pepper | |
| and onion stir fry | ||
| 1/3 | c | Orange juice |
| 2 | t | Cornstarch |
INSTRUCTIONS
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5-7 minutes or until chicken is no longer pink. Add bell pepper and onion stir-fry; cover and cook 3-5 minutes or until vegetables are crisp-tender, stirring occasionally. Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened. Recipe by: Easy Weeknight Meals Posted to MC-Recipe Digest V1 #834 by The Taillons <taillon@earthlink.net> on Oct 09, 1997
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 174
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 73.1mg
Sodium: 411mg
Potassium: 359.1mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2.1g
Protein: 29.1g