This Recipe Provided by MinuteĀ® Rice

Black Pepper Chicken and Pineapple

10 months ago

2 cups MinuteĀ® Brown Rice, uncooked
3 Tbs. gluten free soy sauce, divided
1 Tbs. cornstarch
1 Tbs. vegetable oil
1 lb. boneless skinless chicken breast, cut into 1/2-inch cubes
1 cup yellow onion, chopped
1 cup frozen cut green beans, thawed
1 can (20 oz.) pineapple chunks, undrained
1/4 cup gluten free black bean sauce
1 tsp. ground black pepper
Prepare rice according to package directions. In a small bowl, combine soy sauce and cornstarch; reserve. Heat oil in large skillet or wok over medium-high heat. Add chicken and cook until no longer pink, about 5 to 7 minutes. Drain chicken; remove from pan. Add onion and green beans and cook 3 minutes more. Stir pineapple with juice, black bean sauce and black pepper into skillet with reserved chicken. Stir and bring to boil. Quickly add soy sauce mixture, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes. Serve chicken over rice. (Yield: 4 servings)

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