Stir-Fried Chicken and Eggplant With Asian Basil

Name: Stir-Fried Chicken and Eggplant With Asian Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant, preferably long Asian eggplants, diced; Salt to taste; 3 large garlic cloves, peeled, halved, green shoots removed; 2 serrano chiles, stemmed and minced; 1 tablespoon minced ginger; 1 tablespoon fish sauce; 2 teaspoons soy sauce; 1 teaspoon sugar; Freshly ground black pepper to taste; 2 tablespoons peanut or vegetable oil; 3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced; 1 cup Asian basil leaves, roughly chopped

Servings: persons

1 pound eggplant, preferably long Asian eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Asian basil leaves, roughly chopped

1
Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients.
2
Rinse and drain on a clean kitchen towel.
3
Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste.
4
Add the ginger and chiles, and continue to mash with the garlic.
5
In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper.
6
Set aside.
7
Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact.
8
Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste.
9
Stir-fry for 30 seconds, and add the chicken.
10
Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain.
11
Transfer from the pan or wok to a plate or bowl.
12
Add the remaining tablespoon of oil to the pan.
13
Add the eggplant.
14
Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes.
15
Stir the chicken back into the pan, and add the fish and soy sauce mixture.
16
Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes.
17
Uncover, and stir in the basil leaves.
18
Stir for 30 seconds to a minute, remove from the heat and serve with rice.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound eggplant, preferably long Asian eggplants, diced, Salt to taste, 3 large garlic cloves, peeled, halved, green shoots removed, 2 serrano chiles, stemmed and minced, and more.

Yes, Stir-Fried Chicken and Eggplant With Asian Basil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!