Follow these steps for perfect results
Scallions
chopped
Gingerroot
fresh, chopped
Garlic Cloves
minced
Boneless Skinless Chicken Breast
cut into 1-inch cubes
Pineapple Tidbits
packed in juice
Black Bean Sauce
Brown Rice
cooked
Chop scallions, gingerroot, and mince garlic.
Cut chicken breast into 1-inch cubes.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.
Add scallions, ginger, and garlic to the skillet.
Cook until softened, about 3 minutes.
Add chicken to the skillet.
Cook until lightly browned on all sides, stirring frequently, about 5 minutes.
Add pineapple (with its juice) and black bean sauce to the skillet.
Bring to a simmer.
Simmer until chicken is cooked through, about 5 minutes more.
Divide cooked brown rice among 4 shallow bowls.
Spoon chicken mixture over the rice.
Serve immediately.
Expert advice for the best results
For a spicier dish, add a pinch of red pepper flakes.
Garnish with sesame seeds for added flavor and texture.
Everything you need to know before you start
10 minutes
Can be made 1 day ahead. Store separately from rice.
Serve in a bowl, garnished with chopped scallions and sesame seeds.
Serve with a side of steamed broccoli.
Serve with egg rolls.
Off-dry Riesling complements the sweet and savory flavors.
A crisp lager will cleanse the palate.
Discover the story behind this recipe
Commonly found in Chinese-American cuisine.
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