2 tbsp. oil	1 med. onion, halved, sliced	1 lb. chicken breast strips for stir-frying
1 tbsp. dried Cajun seasoning	½ lb. small whole okra, caps removed	2 tomatoes, seeded, coarsely chopped

1. Heat oil in 12" nonstick skillet over medium heat until hot. Add onion; cook 4 to 5 minutes or until tender, stirring occasionally.
2. Add chicken; sprinkle with Cajun seasoning. Cook 6 minutes, stirring occasionally.
3. Add okra; cook an additional 3 to 4 minutes or until okra is thoroughly heated and chicken is no longer pink in the center. Add tomatoes; cook and stir until thoroughly heated.

Ingredient info:
Okra, a small, bright green pod, is popular in the South. It's juices are especially useful in thickening and flavoring gumbo. Cooking whole okra quickly without extra liquid yields a crisp vegetable that doesn't thicken but adds texture to a recipe.

For this dish, look for small, firm, blemish-free okra pods. Never buy okra pods that are more than 4 inches long.

Serving suggestion:
Serving this dish over hot cooked rice is an updated quick version of classic gumbo.

Serving size: ¼ of recipe
Calories: 230
Calories from fat: 90
Dietary exchanges: 2 vegetable, 3 very lean meat, 1½ fat