Chicken with silky eggplant in black bean sauce
2
Points®
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
2 medium, Chinese variety (about 1 pound), quartered lengthwise and cut into 2 1/2-inch pieces
Garlic
4 clove(s), thinly sliced
Fresh ginger
2 tsp, minced
Red pepper flakes
¼ tsp
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
Red bell pepper
1 small, cut into 1-inch lengths
Scallions
5 medium, white and light green parts only, cut into 1-inch lengths
Sesame seeds
1 Tbsp
