Japanese Eggplant with Chicken & Thai Basil

Japanese Eggplant with Chicken & Thai Basil
Summary Not available
Total time : 30 mins
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Japanese Eggplant with Chicken & Thai Basil

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: 10-30 min, Chicken
Person: 4
Calories: 371kcal


  • 250 g breast sliced about 10 mm thick
  • 500 ml water
  • 5 tbsp oil
  • 1.5 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 2 eggplants
  • 3 garlic cloves
  • 2 scallions
  • 100 g basil
  • 1 wine⁣⁣⁣
  • 2 teaspoons fish sauce
  • 5 teaspoon sugar
  • 1 teaspoon soy sauce dark
  • 1 teaspoon soy sauce light
  • 5 teaspoon sesame oil
  • 1 tsp white pepper


  • In a medium bowl, massage the chicken with the 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 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, and transfer back to the marinade bowl
  • 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!


No extra notes


Calories: 371kcal | Carbohydrates: 22g | Protein: 16g | Fat: 26g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 578mg | Potassium: 812mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1465IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 4mg


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