Name: Stir Fried Chicken and Eggplant with Asian Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gms Chicken mince; 1 bunch fresh Basil; 200 gms Eggplants, diced; 4 cloves Garlic, finely chopped; 2 – 4 Bird’s eye chilli, (according to taste) and 1 – 2 mild long green chillies chopped ( according to taste) , Chopped; 100 gms chopped Onion; 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

Description

Quick and Easy

Scale

Ingredients

500 gms Chicken mince
1 bunch fresh Basil
200 gms Eggplants, diced
4 cloves Garlic, finely chopped
2 – 4 Bird’s eye chilli, (according to taste) and 1 – 2 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

Instructions

Add all the ingredients for the stir fry sauce in a bowl and keep aside.
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.
When the chicken is all cooked pour the sauce mix and a generous amount of basil leaf.
Stir and mix well. Serve hot with steamed rice

Notes

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

Nutrition

Serving Size: 4