One of my favorite meals is combining eggplant, chicken, and Thai basil in a quick and simple stir-fry.
You can feel your taste buds waking up to the aromatic blend of herbs and spices, which includes Thai basil.
Including some chicken and eggplant, this dish may be prepared in under 15 minutes.
- 8 ounces of thinly sliced chicken breast
- 3 cloves of garlic, sliced thinly
- 3 scallions
- 2 Chinese or Japanese eggplants (cut into 1 1/2-inch wedges)
- 1 bunch of Thai basil or holy basil, stems removed
- ¼ cup of hot chicken stock
- 5 tablespoons of vegetable oil
- 1 tablespoon of Shaoxing wine
- 2 tablespoons of water
- 1½ teaspoons of light soy sauce
- 2 teaspoons of fish sauce
- 1 teaspoon of cornstarch
- 1 teaspoon of Thai thin soy sauce
- 1 teaspoon of dark soy sauce
- ½ teaspoon of sugar
- ½ teaspoon of sesame oil
- ground white pepper
- Combine the chicken with 2 tablespoons of water in a medium bowl until the liquid is entirely absorbed, then stir in 1 teaspoon of vegetable oil, 1 1/2 teaspoon of soy sauce, and 1 teaspoon of cornstarch until everything is well distributed. Put aside for the moment.
- Put two teaspoons of oil in your wok and heat it over medium heat. Evenly distribute the eggplant in the wok, cover, and let sear for 2 minutes, until browned. Turn the eggplant slices over, discard the lid, and add another tablespoon of oil to the outside edges. When the eggplant is almost soft, cover the wok and reduce the heat to medium-low and cook for an additional 2 minutes.
- Next, set the heat to high to fry the eggplant to a golden brown color–another 2 minutes. Throw it on a platter.
- One more tablespoon of oil should be added to the pan and heated until it begins to smoke. Spread the chicken that has been marinated throughout the wok. Allow it to sear for 30-60 seconds on each side (the exact time will vary on the strength of your stove). Take out of the frying pan.
- Turn the heat up high and throw another tablespoon of oil in the wok along with the garlic, scallion whites, and basil leaves. Chicken and eggplant should be stir-fried for 30 seconds.
- Then, pour in the Shaoxing wine and give it a good stir. After approximately a minute of stirring, add the fish sauce, sugar, soy sauce, sesame oil, and white pepper. The green parts of the scallions should be added next.
- Deglaze the wok with the chicken stock by pouring it around the outside.
- Cook the ingredients in a wok until they are evenly distributed, and the rest of the dish has absorbed the liquid.
- Jasmine rice, steamed and ready to serve!