Photo of Chicken with silky eggplant in black bean sauce by WW

Chicken with silky eggplant in black bean sauce

5
2
2
SmartPoints® value per serving
Total Time
20 hr 15 min
Prep
15 min
Cook
20 hr
Serves
4
Difficulty
Easy
An Instant Pot® gives this Chinese chicken and vegetable stew deep, slow-simmered taste in minutes. Its savory umami flavor comes from fermented black beans, a type of soy bean you’ll find in Asian food stores or in the global-foods aisle of large supermarkets. Quick-cooking rice noodles are perfect for soaking up the sauce of this dish; plan on a cup of cooked noodles per person.

Ingredients

Canola oil

2 tsp

Uncooked boneless skinless chicken breast

1½ pound(s), cut into 1-inch chunks

Table salt

¼ tsp, divided

Eggplant(s)

2 medium, Chinese variety (about 1 pound), quartered lengthwise and cut into 2 1/2-inch pieces

Garlic clove(s)

4 medium clove(s), thinly sliced

Ginger root

2 tsp, minced

Red pepper flakes

¼ tsp

Canned chicken broth

¾ cup(s)

Fermented black beans

2½ Tbsp

Low sodium soy sauce

2 Tbsp

Rice wine vinegar

1 Tbsp

Cornstarch

1 Tbsp

Sugar

1 tsp

Sweet red pepper(s)

1 small, cut into 1-inch lengths

Uncooked scallion(s)

5 medium, white and light green parts only, cut into 1-inch lengths

Sesame seeds

1 Tbsp

Instructions

  1. Add oil to 6-quart Instant Pot; press Sauté and set cooking time for 15 minutes. When Hot is displayed, add half of chicken; sprinkle with 1/8 tsp salt. Cook, stirring occasionally, until browned and cooked through, about 3 minutes. With slotted spoon, transfer to large bowl. Repeat with remaining chicken and 1/8 tsp salt. Cover chicken to keep warm.
  2. Add eggplant to pot and cook, stirring occasionally, until browned, about 3 minutes. Add garlic, ginger, and pepper flakes; cook, stirring constantly, until fragrant, about 1 minute. Add broth and black beans. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
  3. Press Pressure Cook and select High Pressure; set cooking time for 5 minutes. When time is up, press Cancel to turn off pot. Move steamrelease valve to Venting position to quickly release pressure. Remove lid.
  4. 4 Meanwhile, stir together soy sauce, vinegar, cornstarch, and sugar; set aside.
  5. Using slotted spoon, transfer eggplant to chicken in bowl; cover to keep warm.
  6. Press Sauté and set cooking time for 15 minutes. Add cornstarch mixture to pot and cook, stirring constantly, until mixture bubbles and thickens, about 2 minutes. Add bell pepper and scallions and cook 1 minute longer. Pour sauce over chicken and eggplant and sprinkle with sesame seeds.
  7. Serving size: 1 1/2 cups