12 oz chicken tenderloin strips
1/4 tsp. salt
1/8 to 1/4 tsp. ground red pepper
2 cups prepared quick cooking brown rice
1 tsp. peanut or cooking oil
1 med. 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
Season chicken strips with salt and ground red pepper. Heat oil in nonstick skillet. Cook chicken in hot oil for 3 or 4 minutes. Add the sweet potato slices and the banana peppers. Cook and stir for 5 or 6 minutes more.
Stir together pineapple juice and cornstarch in a small bowl. Add to skillet and cook, stirring gently, until bubbly. Add banana pieces. Cook and stir 2 minutes more. Serve over cooked brown rice.
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