Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle the chicken strips with salt and ground red pepper.
In a large nonstick skillet cook chicken in hot oil over medium heat for 3 minutes. Add the sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or just until sweet potato is tender.
Meanwhile, in a small bowl stir together pineapple juice and cornstarch. Add juice mixture to chicken mixture in skillet. Cook until juice mixture is bubbly, stirring gently. Add the banana pieces; cook and stir for 2 minutes more.
To serve, divide the hot brown rice among 4 shallow bowls. Top with the chicken mixture. If desired, garnish with snipped fresh cilantro.