Ingredients
1
pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
2
teaspoons jerk seasoning (dry)
1
tablespoon vegetable oil
4
medium green onions, cut into 1/2-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
1
can (11 ounces) mandarin orange segments, drained
1/2
cup honey-roasted peanuts
4
cups hot cooked rice
Preparation
Place chicken in heavy-duty resealable plastic bag. Sprinkle jerk seasoning over chicken; seal bag and shake until chicken is evenly coated.
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.
Gently stir in orange segments. Sprinkle with peanuts. Serve over rice.
