12 ounces chicken tenderloin strips
1/4 teaspoon salt
1/8 to 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
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.
