JERK-SEASONED CHICKEN AND PEPPER SAUTE

1 lb. boneless, skinless chicken breast halves; cut into think strips

2 teaspoons Caribbean jerk seasoning

1 (1 lb.) package frozen bell pepper and onion stir-fry

1/3 cup orange juice

2 teaspoons cornstarch

cooking spray

1. Spray a large non-stick skillet with 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.

2. Add bell pepper and onion stir-fry; cover and cook 3-5 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Meanwhile, in a small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.

* CHEF'S NOTE: Caribbean jerk seasoning, sold in supermarket spice aisles, is a blend that usually contains red pepper, thyme and allspice; it sometimes also includes sugar and other spices.

** MENU SUGGESTION: This spicy sitr-fry goes great with hot cooked instant rice. End the meal with a tropical fruit combination of pineapple, bananas, oranges or mangos.

Yields 4 servings

CALORIES: 170; FAT: 3g; PROTEIN: 26g; CARBS: 10g; FIBER: 3g; CHOL: 65mg; SODIUM: 220mg.

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