Chicken and Eggplant with Savory Black Bean Sauce

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Chicken and Eggplant with Savory Black Bean Sauce

Chicken and Eggplant with Savory Black Bean Sauce
1 tbsp. vegetable oil
1/2 lb. boneless, skinless chicken breasts, cut into bite-size strips
1 Japanese eggplant, halved and sliced (or)
1 Chinese Eggplant, halved and sliced
1 small red bell pepper, cut into bite-size strips
1/2 cup water chestnuts, coarsely chopped
1/4 cup Soy Vay Veri Veri Teriyaki Sauce
2 tsp. Dynasty Black Bean and Garlic Sauce
1 tbsp. dry sherry
Steamed Jasmine Rice
lettuce leaves (optional)
Snipped fresh cilantro

Prep: 10 minutes, Cook: 10 minutes, Serves: 4

Mixture may also be spooned into lettuce leaves as an alternative to rice.

1. Heat oil in a wok or medium skillet. Add chicken and cook over high heat until browned and cooked through to an internal temperature of 165°F. Add eggplant, bell pepper and water chestnuts; cook and stir for a few minutes more.

2. Stir in sauces and sherry. Cook until hot and bubbly. Serve over rice or spoon into lettuce leaves and sprinkle with cilantro, if you like.

Nutritional Information:
140 calories, 13 g protein, 5 g total fat (1 g sat.), 11 g carbohydrate, 1 g fiber, 7 g sugar, 30 mg cholesterol, 470 mg sodium, 3 points


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