Chicken and Eggplant with Savory Black Bean Sauce

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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 or 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 Mahatma Jasmine Long Grain Rice
lettuce leaves *substitute for rice*
Cilantro leaves *substitute for rice*
Prep time: 10 minutes, Cook time: 10 minutes

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

Makes 4 servings.
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