Quick Caribbean Chicken

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Quick Caribbean Chicken

Sweet and savory flavors join to make a lovely dish. Let the rice cook while you prepare the chicken, and dinner is on the table in 20 minutes. 

12 oz. chicken tenderloin strips
1/4 tsp. salt
1/8-1/4 tsp. ground red pepper
1 tsp. 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 tsp. cornstarch
2 unripe bananas, quartered lengthwise
and cut into 3/4-inch pieces 

2-3 cups cooked brown rice 

Season chicken with salt and ground red pepper. In a large, nonstick skillet heat oil and cook chicken for 3 to 4 minutes. Add sweet potato and banana pepper; cook and stir 5 to 6 minutes more. In a small bowl stir together pineapple juice and cornstarch; add to skillet. Cook, stirring gently, until bubbly. Add bananas and cook, stirring 2 more minutes. Serve over cooked rice. Serves 4 


Posted on January 2, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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