Chinese pineapple chicken with black bean sauce
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1-inch cubes
4 medium, thinly sliced
1 Tbsp, peeled, minced fresh
2 medium clove(s), minced
Canned pineapple packed in juice
20 oz, (1 can), undrained
Black bean sauce
2 Tbsp, chopped fresh
- Sprinkle chicken with salt and set aside.
- Heat large skillet or wok over medium-high heat until drop of water sizzles on it. Add 1 teaspoon oil and swirl to coat pan. Add scallions, ginger, and garlic and stir-fry until fragrant, 30 seconds.
- Add remaining 1 teaspoon oil. Add chicken and stir-fry until lightly browned, about 5 minutes. Add pineapple and black bean sauce and cook, stirring often, until chicken is cooked through and sauce is slightly thickened, about 5 minutes longer. Sprinkle with cilantro.
- Per serving (1 cup)