Ingredients Jump to Instructions ↓

  1. 12 ounces chicken tenderloin strips

  2. 1/4 teaspoon salt

  3. 1/8 to 1/4 teaspoon ground red pepper

  4. 1 teaspoon cooking oil

  5. 1 medium sweet potatoes, peeled, halved lengthwise, and thinly sliced

  6. 1 small banana pepper, seeded and chopped

  7. 3/4 cup unsweetened pineapple juice

  8. 1 teaspoon cornstarch

  9. 2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces

  10. 2 cups hot cooked, quick-cooking brown rice

Instructions Jump to Ingredients ↑

  1. Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. 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. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.


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