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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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from Ingredients:
12 ounces chicken breast tenders |
1/4 teaspoon salt |
1/8-1/4 teaspoon ground red pepper |
1 teaspoon cooking oil |
1 medium sweet potato, peeled, halved lengthwise, and thinly sliced |
1 small banana pepper, seeded and chopped |
3/4 cup unsweetened pineapple juice |
1 teaspoon cornstarch |
2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces |
2 cups hot cooked quick-cooking brown rice |
Directions:
1. Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes.
2. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
3. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly.
4. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.
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