Stir Fried Chicken and Eggplant with Asian Basil

This is a personal favourite in our part of the world. Tasty and easy to cook this meal by itself can be served for Lunch or dinner. The entire dish is cooked in one Pot at and at one go which helps save time. It’s also a little different from the typical chicken preparations. One may be skeptical on the Chicken eggplant combination. But done well, this is a multi-sensorial experience in terms of texture, flavour and aroma. The fresh aroma of basil combines well with the soft texture of the eggplant. Be sure to use good quality fresh basil. This can make all the difference. It can be a meal by itself if served with steamed rice or noodles. Vegetarians too can try this recipe by replacing the chicken mice with soya mince and throwing in some cubed paneer. Here’s to fooding around!


Stir Fried Chicken and Eggplant with Asian Basil

  • Author: Reetika Mitra
  • Prep Time: 10min
  • Cook Time: 20min
  • Total Time: 30 minutes
  • Yield: 4 1x


Quick and Easy



  • 500 gms Chicken mince
  • 1 bunch fresh Basil
  • 200 gms Eggplants, diced
  • 4 cloves Garlic, finely chopped
  • 24 Bird’s eye chilli, (according to taste) and 12  mild long green chillies chopped ( according to taste) , Chopped
  • 100 gms chopped Onion

For Stir Fry Sauce

  • 1 Tbsp Fish Sauce. (Fish sauce can be replaced by a Light Soya Sauce according to taste )
  • 4 Tbsp of Oyster Sauce (can use a Vegetarian Oyster sauce too)
  • 1 Tbsp Dark Soya Sauce
  • 1 Tsp Brown Sugar


  1. Add all the ingredients for the stir fry sauce in a bowl and keep aside.
  2. Heat oil in a wok over medium high heat. Saute the chopped onions till they are translucent, about a couple of minutes. Next add the chopped red and green chillies along with the garlic. Sir fry for a while before adding the chicken mince. Keep stirring and cover and cook from time to time. Add the diced eggplants when the chicken mince is half cooked.
  3. When the chicken is all cooked pour the sauce mix and a generous amount of basil leaf.
  4. Stir and mix well. Serve hot with steamed rice


The Bird’s Eye Chillies are very hot. One can de-seed the chillies to reduce the heat if required.


  • Serving Size: 4

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