Green Beans & Eggplant with Black Bean Sauce Covered Chicken

This is a great recipe. Great clean taste, and fast too! Perfect for summer cooking.

Ingredients:

1 pound boneless, skinless chicken breast
1 pound fresh green beans
2 Japanese eggplants
peanut oil
rice vinegar
salt & pepper
cardamom (optional)
4 cloves garlic, sliced
Black Bean Sauce
2-4 cups cooked white rice

Heat skillet over medium heat. Add some peanut oil and rice vinegar. Cut chicken into 1 1/2 inch cubes and saute in skillet until done. Heat another skillet over medium heat, add peanut oil and garlic. Rinse and prepare green beans and eggplant. Cut green beans in half and cut eggplant in half lengthwise and then into 1/4 inch thick pieces. Cook eggplant for 5-8 minutes then add green beans. Cook until tender. Add black bean sauce to chicken according to instructions. Serve chicken and vegetables over rice and enjoy.

You can find black bean sauce in Asian grocery stores and usually in the Asian aisle of most major grocery stores. The black bean sauce I used was a black bean and garlic sauce and I added a little bit of sugar to the mixture when I put it on the chicken. Look for one without preservatives.

What is Black Bean Sauce
Black bean sauce is an Asian sauce that compliments chicken, pork, tofu and vegetables. It’s perfect for stir fry’s and has a versatile flavor. It is made mainly from soy sauce and fermented black beans. The taste is more on the salty side but you can make it more sweet by adding sugar.