Japanese Eggplant with Chicken & Thai Basil
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The Woks of Life · by Bill★ 4.9 (57)

Japanese Eggplant with Chicken & Thai Basil

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 29%
CARBS 11G15% OF CAL
4G FIBER0G ADDED0G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 22G68% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai basil and eggplant stir-fry with chicken. Tender Japanese eggplant and aromatic basil wake up your palate. Quick weeknight meal done in a wok.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
PREP
15M
SODIUM
472MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.