The bananas soften slightly to add a creamy sauce to the stir-fry, but make sure that you use very firm bananas or they will turn into nothing but mush!
- 1 T. olive oil
- 12 oz. boneless, skinless chicken breast, cut into bite-sized pieces
- 1/4 tsp. crushed red pepper
- 2 cloves garlic, minced
- 1 c. coarsely chopped red bell pepper
- 1 c. coarsely chopped onion
- 1 c. pineapple chunks
- 2 medium bananas, sliced and cut into chunks
Heat the olive oil in a large skillet over medium-high heat. Add the crushed red pepper, garlic and chicken and stir-fry for 3-4 minutes or until the meat is no longer pink. Add the red bell pepper and onion and stir-fry another 3 minutes or until the vegetables are crisp-tender. Add the pineapple chunks and bananas and stir-fry another minute to heat through and combine the flavors. Remove from the heat and serve immediately over hot cooked rice.
- Yields: 4 servings
- Preparation Time: 20 minutes
Related Articles