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

Name: Chicken Thai Basil Stir-Fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Rice, white or brown; 1 lb Chicken breasts, cubed; 3 cloves Garlic, minced; 1 Onion, sliced; 1 lb Chinese eggplants, sliced thinly (Chinese eggplant is long & skinny); 1 Bell pepper, red, sliced thinly; 1 Bell pepper, green, sliced thinly; 1 Tbsp Brown sugar; 2 Tbsp + 1 Tbsp Cornstarch; 1 cup Chicken broth / stock; 3 Tbsp Fish sauce (find in ethnic aisle); 1 Tbsp Soy sauce, low-sodium; 2 Tbsp Oil, cooking; 12 leaves Basil (Thai basil if you can find it; otherwise, just regular); 1/2 Limes, wedges

Active: 20 min Total: 35 min

Original

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

Proteins

Chicken, non-ground

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Rice:

Rice, white or brown - 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)
Bell pepper, red - 1 , sliced thinly
Bell pepper, green - 1 , sliced thinly
Brown sugar - 1 Tbsp
Cornstarch - 2 Tbsp + 1 Tbsp
Chicken broth / stock - 1 cup
Fish sauce - 3 Tbsp (find in ethnic aisle)
Soy sauce, low-sodium - 1 Tbsp
Oil, cooking - 2 Tbsp
Basil - 12 leaves (Thai basil if you can find it; otherwise, just regular)
Limes - 1/2 , wedges

Prep

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)
Garlic / Onion / Eggplant / Peppers - Prep as directed
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

Mix together 1 tbs. (15 ml) corn starch, fish and soy sauce, brown sugar, and stock
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)
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
Add eggplant with another dash of salt and stir-fry for 5 minutes
Add peppers and stir-fry for 1 minute
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
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

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