Quick Caribbean Chicken

Name: Quick Caribbean Chicken
Ingredients: 12 ounces chicken breast tenders; 14 teaspoon salt; 18-14 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; 34 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

10 ingredients

10 steps

Ingredients

12 ounces chicken breast tenders
14 teaspoon salt
18-14 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
34 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.
2

In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes.
3

Add sweet potato and banana pepper.
4

Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
5

In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture.
6

Cook and stir gently until slightly thickened and bubbly.
7

Stir in bananas.
8

Cook and stir 2 minutes more.
9

Serve over cooked brown rice.
10

Makes 4 main-dish servings.