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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Tropical breezes and an ocean sunset aren't necessary to enjoy Mary Tallman's Caribbean cuisine. This zippy chicken recipe makes a quick, easy and delicious meal, she shares from Arbor Vitae, Wisconsin. Sometimes, I substitute lean pork for the poultry, Ingredients:
1 teaspoon cornstarch |
1 can (6 ounces) pineapple juice, divided |
1 tablespoon prepared mustard |
1/2 teaspoon dried thyme |
1/4 to 1/2 teaspoon crushed red pepper flakes |
3/4 pound boneless skinless chicken breast, cut into thin strips |
1/2 teaspoon salt |
2 teaspoons canola oil |
1/2 cup thinly sliced green onions |
1/2 cup golden raisins |
2 medium firm bananas, cut into 1/4-inch slices |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm.
2. Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired. Yield: 3 servings.
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