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Chicken Thai Basil Stir-Fry
with chicken, eggplant & peppers and rice

Active: 20 min Total: 35 min

We think all stir-fries benefit from a few leaves of basil added towards the end. This fragrant dish is going to make your kitchen smell so good

Ingredients

Servings:
4
Metric
Rice:
  • White / brown rice - 1 cup
Chicken Thai Basil Stir-Fry:
  • Chicken breasts - 1 lb, cubed
  • Garlic - 3 cloves, minced
  • Onion - 1, sliced
  • Chinese eggplants - 1 lb, sliced thinly ((Chinese eggplant is long & skinny))
  • Red pepper - 1, sliced thinly
  • Green pepper - 1, sliced thinly
  • Brown sugar - 1 Tbsp
  • Corn starch - 2 Tbsp + 1 Tbsp
  • Chicken broth / stock - 1 cup
  • Fish sauce - 3 Tbsp ((find in ethnic aisle))
  • Soy sauce, low-sodium - 1 Tbsp
  • Cooking oil - 2 Tbsp
  • Basil - 12 leaves ((Thai basil if you can find it; otherwise, just regular))
  • Limes - 1/2, wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice – Make if not done on prep day or last night's dinner. If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
  2. Garlic / Onion / Eggplant / Peppers - Prep as directed
  3. Chicken breast – Chop into 1⁄2” (1.25 cm) cubes. Season with S&P and tenderize with a fork. Toss and cover evenly with 2 tbs. (30 ml) corn starch

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Make

  1. Mix together 1 tbs. (15 ml) corn starch, fish and soy sauce, brown sugar, and stock
  2. Heat a wok over medium-high heat. Add 1 tbs. (15 ml) oil and then chicken breast to heated oil. Toss protein until it’s coated in oil, and then spread out into one even layer. Let sit for ~2 minutes so it sears. Turn onto other side and sear for another 2 minutes. Remove from pan and set aside (chicken won’t be cooked through yet, that’s OK)
  3. Return wok to medium-high heat. Add another tbs. (15 ml) of oil and then minced garlic to heated oil. Once you can smell the garlic, add onions with a dash of salt. Stir-fry for 3 minutes
  4. Add eggplant with another dash of salt and stir-fry for 5 minutes
  5. Add peppers and stir-fry for 1 minute
  6. Return protein back to pan and then push all ingredients to the side of the pan to form a donut. Stir the sauce to make sure any starch that has sunk gets redistributed. Pour into the donut of the wok and wait for mixture to boil and thicken. Once that happens toss everything through and take off heat when vegetables are almost cooked through
  7. Mix in basil leaves. Season to taste with salt and pepper and a squeeze of lime juice. Enjoy with rice and enjoy the aromas in the kitchen and your meal even more! Learn more about stir-frying here

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (185)
Gluten-free (6)
Paleo (7)
Vegetarian (19)

81 reviews

Really good, tastes like homemade Chinese food!

By: AnneMarie
Posted: Sep 30, 2015
Diet: Original
0 Helpful

Great dish for whole family!

By: Jena
Posted: Apr 05, 2015
Diet: Original
0 Helpful

Really a great classic Thai recipe! I will definitely make it again.

By: Angela
Posted: Sep 20, 2014
Diet: Gluten-free
0 Helpful

The eggplant was a little mushy for my liking, so I'll adjust cooking time. Also, I did not add the garlic first - if you mince it as suggested it will burn while the other ingredients cook. I added the garlic with the eggplant and it still toasted up nicely. Over good, but not earth-shattering.

By: Rusty
Posted: Aug 31, 2014
Diet: Original
0 Helpful

I don't think the sauce had enough flavor for me. Overall, it was okay...and my husband liked it.

By: L.
Posted: Aug 19, 2014
Diet: Original
0 Helpful

The stir fry was pretty good. The mesh of flavors came out very nicely! I'd use more rice next time for a more even ratio of stir fry to rice.

By: Caroline
Posted: Aug 16, 2014
Diet: Original
0 Helpful