Ingredients1
teaspoon cumin
1
teaspoon pepper
1/2
teaspoon cayenne pepper
1/3
cup soy sauce
1/4
cup canned coconut milk
1
tablespoon tomato paste
4
tablespoons sesame oil, divided
1
lb boneless chicken breast, diced
2
medium red bell peppers, sliced
1
whole red chile, seeds removed and diced
2
whole jalapeño pepper, seeds removed and diced
1
cup diced pineapple
1
tablespoon freshly grated ginger
2
cloves garlic, minced or grated
1
cup cooked black beans, rinsed and drained if using canned
1/4
cup fresh parsley or cilantro, chopped
In a small bowl mix together the cumin, pepper and cayenne. In a medium bowl mix together the soy sauce, coconut milk and tomato paste.2
Toss the diced chicken with a drizzle of soy sauce.
3
Heat a large sided skillet or wok over high heat. Add 2 tablespoons sesame oil and once hot, add the chicken. Stir fry the chicken for about 5 minutes or until cooked through and browned all over. Remove the chicken from the skillet and set aside.
Return the skillet to high heat, add another tablespoon of sesame oil and the bell peppers, red chile and jalapeno peppers. Stir fry for 3-4 minutes and then add the piSprinkle the spices over the veggies and cook 1 minute. Pour in the soy sauce mixture and return the chicken to the skillet. Toss well. Continue cooking the stir fry until the sauce has reduced and coats the chicken, about 3 minutes. Stir in the black beans and remove from the heat. Stir in the chopped parsley or cilantro. Serve the stir fry over coconut rice if possible, though white rice will work fine too.neapple, ginger and garlic. Continue to cook the veggies for another 3 minutes or until the pineapple is just beginning to caramelize
