How about a little Carribean dinner?
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Spring is coming, really it is. But maybe we can speed up the feeling a bit with a nice tropically inspired dinner. Whaddya think?
Caribbean Chicken
12 oz. chicken tenderloin strips
salt and ground red pepper
1 teaspoon olive oil
1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped
1 teaspoon cornstarch
2 unripe bananas, cut into ½ inch slices
2 cups hot cooked rice
Season chicken strips with salt and red pepper.
Heat oil in skillet over medium heat.
Cook chicken 3 – 4 minutes.
Add sweet potato and banana pepper.
Cook and stir 5 minutes more.
In measuring cup, stir together pineapple juice and cornstarch.
Add juice to skillet stirring gently until bubbly.
Add banana, cook and stir 2 minutes more.
Serve over rice
Makes 4 servings.
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