Pineapple Chicken Stir-Fry with Black Bean Sauce Recipe - Clean Eating Magazine

Pineapple Chicken Stir-Fry with Black Bean Sauce

Velvety, sharp and full-flavored, homemade black bean sauce tastes just like the Chinese takeout mainstay.
Pineapple Chicken Stir-Fry with Black Bean Sauce image


  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2/3 cup short-grain brown rice
  • 1 1/4 cups BPA-free canned unsalted black beans, drained and rinsed
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp peeled and minced fresh ginger
  • 1 tbsp minced seeded jalapeño chile pepper
  • 2 tsp raw honey
  • 2 tsp minced garlic, divided
  • 2 tbsp white whole-wheat flour
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tsp safflower oil, divided
  • 1 small white onion, finely chopped
  • 2 cups button mushrooms, trimmed and quartered
  • 2 cups snow peas, trimmed and strings removed
  • 1 cup peeled and diced fresh pineapple


  1. Cook rice according to package directions.
  2. Meanwhile, prepare sauce: In a food processor, combine beans, broth, soy sauce, vinegar, ginger, jalapeño, honey and 1 tsp garlic. Process until smooth, about 1 minute. Using a mesh sieve, strain.
  3. To a shallow bowl, add flour. Dredge chicken in flour, turning to coat. In a medium large sauté pan on medium-high, heat 1 tsp oil. Add chicken to pan and stir-fry until light golden brown and almost cooked through, about 8 minutes. Transfer to a bowl.
  4. In same pan, heat remaining 1 tsp oil. Add onion and remaining 1 tsp garlic; stir-fry until onion is tender, about 3 minutes. Add mushrooms and stir-fry until golden brown, about 4 minutes. Add snow peas and pineapple; stir-fry for 1 minute. Return chicken to pan along with any juices. Pour sauce over chicken and vegetables, stirring to coat. Cover and bring to a simmer on medium-low until chicken is cooked through, about 3 minutes. Serve stir-fry over rice.

Nutrition Information

  • Serving Size: 11/3 cups stir-fry and 1/2 cup rice
  • Calories: 423
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 83 mg
  • Fat Content: 7 g
  • Fiber Content: 8 g
  • Protein Content: 36 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 360 mg
  • Sugar Content: 11 g
  • Polyunsaturated Fat Content: 3 g