Easy Banana Chicken
Elevate your weeknight dinner game with this unique and flavorful Easy Banana Chicken recipe! Combining tender, golden-browned chicken strips with the natural sweetness of ripe bananas, this dish takes inspiration from tropical flavors, enhanced by a creamy coconut milk and chicken broth sauce infused with curry powder, cumin, and a zing of fresh lime juice. The savory-sweet balance is complemented by aromatic sautéed onions and garlic, creating a comforting yet adventurous one-pan meal. Ready in just 40 minutes, this banana chicken is perfect served over fluffy rice and garnished with fresh cilantro for a vibrant finish. Simple, innovative, and bursting with flavor, this recipe is bound to become your next family favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 pieces ripe bananas
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 0.5 teaspoons ground cumin
- 1 cup chicken broth
- 0.5 cup coconut milk
- 1 tablespoon lime juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 cups cooked rice (for serving)
Instructions
Place the chicken breasts on a cutting board. Slice each breast into thin strips for quicker and even cooking.
Peel and slice the ripe bananas into 1/2-inch thick rounds. Set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken strips. Cook until golden on both sides, about 4-5 minutes per side. Remove and set aside on a plate.
In the same skillet, add the chopped onion. Sauté for 3-4 minutes until softened, then add the minced garlic. Cook for an additional 30 seconds until fragrant.
Stir in the curry powder and ground cumin, allowing the spices to toast for about 20 seconds. This enhances their flavor.
Pour in the chicken broth and coconut milk. Stir well to combine. Bring the mixture to a gentle simmer.
Return the cooked chicken strips to the skillet. Stir to coat the chicken in the sauce. Let simmer for 5 minutes.
Gently add the sliced bananas to the skillet. Allow them to warm through in the sauce for about 2 minutes, being careful not to mash them.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the banana chicken hot over cooked rice, garnished with fresh cilantro, if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 10.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
