Chinese Pineapple Chicken with Black Bean Sauce
1 spray(s), (5 one-second sprays per serving)
4 medium, chopped (green and white parts)
1 tbsp(s), fresh, chopped
2 clove(s), medium, minced
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1-inch cubes
Canned pineapple packed in juice
20 oz, use tidbits
Black bean sauce
Cooked long grain brown rice
2 cup(s), kept warm (regular or instant)
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.
- Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more.
- Spoon rice into shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken and 1/2 cup of rice per serving.