Ingredients Jump to Instructions ↓

  1. 12 ounceschicken breast tenderloins or skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips

  2. 1/4 teaspoonsalt

  3. 1/8 to 1/4 teaspoonground red pepper

  4. 1 teaspooncooking oil

  5. 1 mediumsweet potato, peeled, halved lengthwise, and thinly sliced

  6. 1 smallfresh banana pepper, seeded and chopped

  7. 3/4 cupunsweetened pineapple juice

  8. 1 teaspooncornstarch

  9. 2 unripe bananas, quartered lengthwise and sliced

  10. 3/4 inch thick

  11. 2 cupshot cooked brown rice

  12. Snipped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Directions Sprinkle the chicken strips with salt and ground red pepper.

  2. In a large nonstick skillet cook chicken in hot oil over medium heat for 3 minutes. Add the sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or just until sweet potato is tender.

  3. Meanwhile, in a small bowl stir together pineapple juice and cornstarch. Add juice mixture to chicken mixture in skillet. Cook until juice mixture is bubbly, stirring gently. Add the banana pieces; cook and stir for 2 minutes more.

  4. To serve, divide the hot brown rice among 4 shallow bowls. Top with the chicken mixture. If desired, garnish with snipped fresh cilantro.


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