Quick Caribbean Chicken

"from bhg.com"
 
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Ready In:
25mins
Ingredients:
10
Serves:
4
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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
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directions

  • 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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