Ingredients
1 teaspoon cornstarch1 can (6 ounces) pineapple juice, divided1 tablespoon prepared mustard1/2 teaspoon dried thyme1/4 to 1/2 teaspoon crushed red pepper flakes3/4 pound boneless skinless chicken breast, cut into thin strips1/2 teaspoon salt2 teaspoons canola oil1/2 cup thinly sliced green onions1/2 cup golden raisins2 medium firm bananas, cut into 1/4-inch slicesHot cooked rice, optional
Preparation
In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm.
Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired.
