Stir-Fried Chicken And Eggplant In Basil And Chile Sauce Recipe

Stir-Fried Chicken And Eggplant In Basil And Chile Sauce Recipe


  • 1/2 cup onion, sliced
  • 6 cloves garlic, minced
  • 1 chicken breast, sliced thinly
  • 1-3 red chillies (including seeds), depending on how spicy you like it
  • 1 Chinese eggplant
  • 1 red bell pepper
  • 1/4 cup water for stir-frying
  • 2-3 tablespoons oil
  • 1/2 cup (or more) fresh basil
  • 2 tablespoons soy sauce


  • 1 tablespoon fish sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon brown sugar

Stir-Fried Chicken And Eggplant In Basil And Chile Sauce Recipe


  1. Prepare the sauce by mixing together all sauce ingredients. Set aside.
  2. Chop the eggplant up into bite-size pieces. Place oil to a wok or large frying pan over medium-high heat. Add the onion and half of the garlic. Cook until fragrant. Add chicken. Stir fry until tender and browned. Add chili, eggplant and bell pepper. Stir-fry for 5 minutes or until eggplant begins to get soft. When the wok or frying pan becomes dry, add a little of the water — a few tablespoons at a time, enough to keep the ingredients frying nicely. Add soy sauce and continue stir-frying for 5 more minutes or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry.
  3. When the eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate. Stir well. Lower heat to simmer. Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salty, add 1 tablespoon lime juice. Now add fresh basil and stir fry. Serve with jasmine rice.
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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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