Creole Chicken Vegetable Stir Fry

• 8 ounces boneless skinless chicken breasts, cut into strips
• 3 ounces sliced bell peppers (yellow, orange, green, red)
• 1 cup canned okra, with juice
• 4 ounces grape tomatoes, halved (about 20 tomatoes)
• 2 ounces chopped celery (about 1/2 cup)
• 1 tablespoon fat-free margarine
• 3 teaspoons cajun spices or 3 teaspoons creole seasoning
• 3/4 teaspoon Splenda sugar substitute
• 1/4 teaspoon thyme
• 1 tablespoon parsley
• cooked brown rice

1. Spray skillet with non-stick spray.
2. Add chicken and thyme and cook over medium heat for 5-7 minutes, until browned.
3. Add peppers and celery and stir fry for 5 minutes.
4. Add okra, tomatoes, Cajun seasoning, and Splenda, and mix well. Bring to a boil.
5. Reduce heat, cover, and simmer for 5 minutes.
6. Uncover and cook for 3 more minutes.
7. Add margarine and parsley and mix well. Serve over hot rice.

chicken breasts, bell peppers, okra, grape tomatoes, celery, margarine, cajun, splenda sugar substitute, thyme, parsley, brown rice

Taken from www.food.com/recipe/creole-chicken-vegetable-stir-fry-210113 (may not work)