Eggplant Stir Fry With Thai Basil And Chicken Recipe

I absolutely love this recipe because it perfectly balances savory and spicy flavors with its delightful mix of soy, fish, and oyster sauces accented by a touch of chili flakes and fresh Thai basil. Plus, it’s a quick and satisfying stir-fry that’s versatile enough to impress friends at a dinner party or serve as a comforting weeknight meal over a bowl of steaming rice.

I enjoy crafting dishes full of flavor and color, and this Eggplant Stir Fry with Thai Basil and Chicken is a recent winner. It blends juicy chicken breasts, freshly diced eggplant, and sliced red bell pepper with fragrant garlic and onion.

Boosted with soy, fish, and oyster sauces, and finished with a generous handful of Thai basil, this dish is about as healthy as it is tasty.

Ingredients

• Eggplant: High in fiber, low in calories.

  Adds a delicate, earthy flavor.

• Chicken Breast: Lean protein source.

  Adds a hearty, satisfying texture.

• Garlic: Rich in antioxidants.

  Enhances the dish with a pungent, aromatic zest.

• Red Bell Pepper: High in vitamin C.

  Adds a sweet, mild flavor and vibrant color.

• Soy Sauce: Provides umami flavor.

  Balances the dish with salty, savory notes.

• Thai Basil: Adds a sweet and anise-like fragrance.

  Elevates the dish with aromatic depth.

• Chili Flakes: Optional heat source.

  Adds a spicy kick for those who prefer it hot.

Ingredient Quantities

• 1 medium eggplant, diced
• 1 pound chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 teaspoon chili flakes (optional)
• 1 cup fresh Thai basil leaves
• 1/2 cup water or chicken broth
• Salt and pepper to taste

Instructions

1. In a large pan or wok, medium-high heat, half a tablespoon of vegetable oil and 1 tablespoon of sesame oil. Cook 1 pound of sliced chicken breast, stirring to coat. Stir-fry until the chicken is cooked through and slightly browned. Remove the chicken and set aside.

2. In the same pan, add the last tablespoon of vegetable oil. Add the garlic, which has been minced, and sauté for 30 seconds until it is fragrant.

3. Put in the pan and stir-fry for 3-4 minutes until it begins to soften. Diced eggplant.

4. Put the sliced onion and red bell pepper into the pan and keep stir-frying for another 2-3 minutes until the vegetables are starting to get tender.

5. Put the cooked chicken back in the pan and mix it with the vegetables.

6. In a tiny mixing dish, blend together soy sauce, fish sauce, oyster sauce, and sugar. Stir until the sugar dissolves completely, then pour the mixture over the chicken and vegetables.

7. If using, stir in the chili flakes, and then pour in the water or chicken broth. Stir everything thoroughly now to coat the ingredients in the sauce.

8. Continue cooking for 3-5 minutes more, letting the sauce thicken a bit more and the vegetables reach whatever level of tenderness you enjoy.

9. Place fresh Thai basil leaves in the pan and stir until just wilted. Season to taste with salt and pepper.

10. Take the stir fry off the heat and serve it immediately, ideally over a mound of steaming rice. Thai basil chicken with eggplant may not be a dinner in which all the forceful flavors of it are balanced, but it’s certainly a memorable meal for all the right reasons.

Equipment Needed

1. Large pan or wok
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Small mixing bowl
6. Measuring spoons
7. Measuring cup

FAQ

• Q: Can I use a different type of protein instead of chicken?A: Yes, you can switch the chicken for tofu, beef, or shrimp. Make adjustments in the cooking times to these other proteins accordingly.
• Q: Is there a substitute for Thai basil?A: If Thai basil is unavailable, regular basil can be used. The flavor profile will be slightly different, but it should still be tasty.
• Q: How do I prevent the eggplant from becoming too oily?A: Be certain to heat both the pan and the oil before you add the eggplant, and think about salting the eggplant ahead of time to remove extra moisture.
• Q: Can this dish be made vegetarian?A: Yes, leave out the chicken and use tofu or additional vegetables. Substitute soy sauce for fish sauce if necessary.
• Q: What is the purpose of adding sugar?A: The salty and spicy components are balanced by sugar, which also adds a slight sweetness to the dish.
• Q: Can I make this dish less spicy?A: Yes, you are allowed to reduce the number of chili flakes or omit them altogether to suit your not-so-spicy preference.
• Q: How should leftovers be stored?A: Keep uneaten food in a sealed container in the fridge for no more than three days. Warm it up in a frying pan or microwave.

Substitutions and Variations

Tofu: Chicken breast can be replaced with tofu when looking for a vegetarian substitute.
Soy sauce: Substitute tamari for a gluten-free alternative.
Fish sauce: For a vegetarian alternative, substitute with soy sauce.
Oyster Sauce: Substitute hoisin sauce or soy sauce for a nearly identical taste.
Sweet basil or holy basil may be used if Thai basil is not available.

Pro Tips

1. Salting the Eggplant: Before cooking the eggplant, sprinkle it with salt and let it sit for about 15 minutes. This helps to draw out excess moisture and reduce bitterness. Rinse and pat dry before cooking.