Quick Caribbean Chicken

Sweet and savory flavors dance a rhythmic duet in this Caribbean-inspired chicken recipe

Ingredients:

• 12   ounces chicken tenderloin strips
• 1/4  teaspoon salt
• 1/8 - 1/4  teaspoon ground red pepper
• 1   teaspoon cooking oil
• 1   medium sweet potatoes, 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. 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.

Source: recipe.com