Tuesday, May 4, 2010

Chicken & Pineapple with Black Bean Sauce

I saw a recipe for this on the Cooking Light message boards and I just happen to have a fresh pineapple waiting to be used. Their recipe called for prepared black bean sauce, but I didn't have any so I used a recipe to make it from scratch; it was quite easy!
1 3/4 c fresh pineapple, cubed
1 large bell pepper
1/2 large onion
2 chicken breast halves, sliced
2 tbsp fermented black beans, rinsed
1 tsp minced ginger
2 tsp minced garlic
1 tbsp dry sherry
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sugar
1/2 - 3/4 c chicken broth (depending on how saucey you want it)
chili garlic sauce or chili flakes to taste
2 tsp cornstarch dissolved in 1 tbsp water
2-3 sliced green onions
1/4 c cilantro leaves
Heat a frying pan over medium high heat, and add about 1 tbsp oil. Fry chicken until almost cooked through. Remove chicken from pan and set aside. Pound rinsed black beans in a mortar and pestle with garlic and ginger. In a small dish combine sherry through broth.
Add onions, peppers and pineapple to the same pan you used for the chicken. Fry for about a minute, and then push to the one side of the pan. Add a bit of oil to the empty side of the pan and fry the black bean mixture for about 30 seconds.
Stir everything together, and add the liquid ingredients. Add the cornstarch mixture and return the chicken to the pan; stir to coat. Cook for a couple minutes more until chicken is fully cooked and sauce is thickened. Add chili, green onions and cilantro and serve over rice.

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