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Chef with red wine glass

BANANA COCONUT CHICKEN

Prep: 15 min.
Cook: 15 min.
Makes: 4 servings
 

INGREDIENTS

    • 3 BANANAS, cut into 1-inch pieces
    • 3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes
    • 2 eggs beaten
    • 2 cups finely chopped coconut
    • Oil for frying
    • 1 can (15 ounce) pineapple chunks, drained, reserve 3 tablespoons juice
    • 1 green pepper, cut into 1-inch squares
    • 1/2 cup sliced green onions
    • 1/2 cup pineapple preserves
    • 3 tablespoons soy sauce
     

DIRECTIONS

HAVE bananas and chicken cut and ready.

Dip bananas into beaten egg, then coat with coconut.

Repeat with the chicken pieces.

PUT about 2-inches oil in a wok or deep fat fryer and fry until done, 1 to 2 minutes for bananas, 3 to 4 minutes for the chicken.

Drain on paper towels.

REMOVE oil from wok.

Stir fry the pineapple chunks and bell pepper until crisp-tender.

Add the chicken and bananas. Serve.
 

International Banana Association
 

 

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