Japanese Eggplant with Chicken & Thai Basil
User Reviews
4.9
168 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
240 kcal
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Course
Main Course
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Cuisine
Chinese
Japanese Eggplant with Chicken & Thai Basil
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Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil and tender Japanese eggplant and is so easy to make at home.
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Ingredients
- 8 ounces chicken breast (thinly sliced)
- 2 tablespoons water
- 5 tablespoons vegetable oil (plus 1 teaspoon for marinating the chicken)
- 1½ teaspoons light soy sauce
- 1 teaspoon cornstarch
- 2 Chinese or Japanese eggplants (about 12-16 ounces/340-450g; cut on an angle into 1 1/2-inch wedges)
- 3 cloves garlic (sliced thinly)
- 3 scallions (sliced 1½ inches long on an angle, separated into white and green parts)
- 1 bunch Thai basil or holy basil (stems removed, about 1 cup loosely packed)
- 1 tablespoon Shaoxing wine (or dry sherry cooking wine)
- 2 teaspoons fish sauce
- ½ teaspoon sugar
- 1 teaspoon Thai thin soy sauce (or light soy sauce)
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ground white pepper
- ¼ cup chicken stock (hot)
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Instructions
- In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
- Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
- Add 1 more tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side. Remove from the wok and set aside.
- With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.
- Next, add the Shaoxing wine, and stir everything together. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined--about a minute. Next, add the green portion of the scallions.
- Pour the chicken stock around the perimeter of the wok to deglaze it. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice!
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
12g
(60%)
Cholesterol
36mg
(12%)
Sodium
604mg
(25%)
Potassium
515mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
240IU
(5%)
Vitamin C
5.9mg
(7%)
Calcium
27mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 36mg | 12% |
| Sodium | 604mg | 25% |
| Potassium | 515mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
168 reviews
Excellent
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