Jerk-Seasoned Chicken and Pepper Sauté

Prep Time: 20 Minutes
1 lb. boneless skinless chicken breast halves, cut into thin strips
2 teaspoons Caribbean jerk seasoning
1 (1 lb.) pkg. frozen bell pepper and onion stir fry
1/3 cup orange juice
2 teaspoons cornstarch
  1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5 to 7 minutes or until chicken is no longer pink.
  2. Add bell pepper and onion stir-fry; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  3. Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.
4 (1-cup) servings
Menu Suggestion
This stir fry goes well with hot cooked rice.

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