Tropical Chicken Stir-fry

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
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