My rice was precooked (previous Saturday prep session). Broccoli steamed while I prepared the sauce. Thinly pounded chicken breast cooked in under ten minutes, the sauce cooked in five minutes. Dinner on the table in under thirty. Ah, weeknights.
This is a subtle sauce; depth from black beans, intrigue from Chinese five spice, umami from pineapple/soy/honey/vinegar. For your diners who want something more aggressive, serve Sriracha along with supper.
I liked it, my teenager liked it. My youngest scraped off the sauce and pineapple then ate all her chicken. This is one to make again.
1 pound boneless, skinless chicken breast. Pounded to a uniform thickness. Cut into four servings.
1/2 cup chopped fresh pineapple (you can substitute canned)
2 tlbs pineapple juice (from the aforementioned pineapple)
1 tlbs soy sauce
1 tlbs honey
1 tlbs rice wine vinegar
1 tsp. black bean sauce
1/2 tsp. Chinese five-spice powder
Mix the sauce ingredients together and set aside.
1 tlbs corn starch
1/2 cup cold water
Mix the corn starch and water together, set aside. This will thicken your sauce.
In a large fry pan over medium high heat sauté the chicken in 1/2 tlbs butter, approximately 3 minutes per side. Remove chicken to a plate. Reduce the heat to low. Add the sauce ingredients to the fry pan, cook stirring constantly for about five minutes. Add the corn starch mixture to the fry pan. Stir quickly to incorporate thoroughly. You can add a bit of water if the sauce is too thick. Turn the heat up to medium. Return the chicken and any accumulated drippings to the fry pan. Cook chicken in the sauce for about five minutes. Taste and season with a bit of salt if necessary. (enough time to call the kids and get the table set). Serve the chicken and some pineapple sauce over cooked rice. Pass Sriracha sauce.