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

Chicken with silky eggplant in black bean sauce

2 - 5
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
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. 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