Description
A flavorful stir-fry combining tender chicken, soft eggplant, and aromatic basil in a savory, slightly spicy sauce. This dish is packed with vibrant flavors and comes together in under 30 minutes, making it perfect for weeknight dinners. Serve it over steamed rice or noodles for a complete meal.
Ingredients
For the Stir-Fry:
- 2 tablespoons vegetable oil (or neutral oil like canola)
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 medium eggplants, diced (Japanese eggplants work great)
- 1 red bell pepper, sliced into strips (optional, for color)
- 4 garlic cloves, minced
- 1 small red chili or 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1 cup fresh basil leaves (Thai basil preferred for authentic flavor)
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian option)
- 1 tablespoon fish sauce (optional, for depth of flavor)
- 1 teaspoon brown sugar or honey
- 2 tablespoons water
- 1 teaspoon cornstarch (optional, for thickening)
Optional Garnish:
- Fresh basil leaves
- Sesame seeds
Instructions
Prepare the Sauce:
In a small bowl, mix the soy sauce, oyster sauce, fish sauce (if using), brown sugar, and water. If you prefer a thicker sauce, whisk in the cornstarch. Set aside.Cook the Eggplant:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced eggplant and stir-fry for 5-7 minutes, or until the eggplant softens and begins to brown. Remove the eggplant from the pan and set aside.Stir-Fry the Chicken:
Add the remaining 1 tablespoon of oil to the same pan. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.Add Aromatics and Vegetables:
Add the garlic, red chili (or red pepper flakes), and bell pepper to the pan with the chicken. Stir-fry for 1-2 minutes until fragrant.Combine Everything:
Return the cooked eggplant to the pan. Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly. Allow the mixture to cook for 2-3 minutes, letting the sauce thicken slightly.Add Fresh Basil:
Turn off the heat and gently stir in the fresh basil leaves. Let them wilt in the residual heat for about 30 seconds.Serve:
Transfer the basil chicken and eggplant to a serving plate. Garnish with extra fresh basil leaves or sesame seeds if desired. Serve hot with steamed rice or noodles.
Notes
- If you can’t find Thai basil, regular basil works fine, but Thai basil has a slightly spicier and more aromatic flavor.
- Japanese or Chinese eggplants are ideal because of their tender skin and sweeter taste, but you can use globe eggplant as well.
- For a vegetarian version, substitute chicken with firm tofu or mushrooms, and use hoisin sauce instead of oyster sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stir-Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: ~250 kcal
- Sugar: 4 g
- Sodium: ~750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 50 mg
Keywords: Basil chicken, eggplant stir-fry, Asian-inspired chicken, Thai basil chicken