Thai Eggplant Stir fry with Chicken Recipe
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Thai Eggplant Stir fry with Chicken Recipe
Ingredients
Substitution
Note
- 1 tablespoon avocado oil
-
2 Japanese eggplants (or 10oz regular eggplant)
Slice diagonally and cut into 1.5-inch pieces
-
1 lb chicken thighs, fat trimmed and cut thinly into strips
- vegan swap - shiitake mushrooms
- 2 teaspoons white pepper
-
2 teaspoons arrowroot
- corn starch
- 1 tablespoon low sodium soy sauce
- spray oil
- 2 tablespoons mirin
-
1 tablespoon low sodium soy sauce
- liquid aminos, tamari
- 2 teaspoons fish sauce
- 1 teaspoon coconut sugar
- 1/3 cup low sodium chicken broth
- 2 teaspoons sesame oil
-
1 tablespoon arrowroot
- corn starch
- 1 tablespoon avocado oil
- 1 1/2 tablespoons fresh garlic, minced
- 2 green onion stalks, chopped
- 1 cup basil leaves, torn
- crushed roasted peanuts
- fresh, torn basil
- fresno peppers or jalapeños
Steps
Step 1
Add the pepper, arrowroot, and soy to the chicken and mix very well to coat each piece thoroughly. It should be sticky. Set aside.
Step 2
Add the ingredients for the sauce – EXCEPT the arrowroot – to a cup or glass bowl and whisk. Once you season it to your liking, whisk in the arrowroot. Set aside.
Step 3
Set a wok or large skillet on medium-high heat. Once hot, add oil and then the eggplant. Sear for 4 – 6 minutes or until the eggplant has softened and the outside is brown.
Pro-tip: to ensure a nice even sear on the eggplant, take a few extra seconds and make sure that the cut sides of the eggplant are touching the hot skillet, then flip on the other side.
Remove from the skillet and set back on medium-high heat.
Step 4
Spray with a little oil, then add the chicken to the wok/skillet. Allow one side to rest on the skillet for about 1 minute, then toss the chicken in the wok for 1 – 2 minutes, then set aside.
Step 5
Place the wok on low-medium heat, then add oil, garlic, and green onions. Cook until fragrant, be sure NOT to burn the garlic, for about 1 minute.
Step 6
Make a hole in the wok/skillet using a spatula and pour the sauce in the middle. It should be slightly simmering with bubbles and turning shiny. Once you see the bubbles, stir immediately so the sauce does not get slimy or clump.
Step 7
Toss the ingredients in the sauce and take the wok off the heat. Tear in the basil and stir together.
Step 8
Enjoy the stir-fry with rice, cauliflower rice or even noodles! Garnish with basil, peanuts and fresh lime.
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Thai Eggplant Stir fry with Chicken Recipe
Kevin Curry
- 1 tablespoon avocado oil
-
2 Japanese eggplants (or 10oz regular eggplant)
- Slice diagonally and cut into 1.5-inch pieces
-
1 lb chicken thighs, fat trimmed and cut thinly into strips
- vegan swap - shiitake mushrooms
- 2 teaspoons white pepper
-
2 teaspoons arrowroot
- corn starch
- 1 tablespoon low sodium soy sauce
- spray oil
- 2 tablespoons mirin
-
1 tablespoon low sodium soy sauce
- liquid aminos, tamari
- 2 teaspoons fish sauce
- 1 teaspoon coconut sugar
- 1/3 cup low sodium chicken broth
- 2 teaspoons sesame oil
-
1 tablespoon arrowroot
- corn starch
- 1 tablespoon avocado oil
- 1 1/2 tablespoons fresh garlic, minced
- 2 green onion stalks, chopped
- 1 cup basil leaves, torn
- crushed roasted peanuts
- fresh, torn basil
- fresno peppers or jalapeños
-
Add the pepper, arrowroot, and soy to the chicken and mix very well to coat each piece thoroughly. It should be sticky. Set aside.
-
Add the ingredients for the sauce – EXCEPT the arrowroot – to a cup or glass bowl and whisk. Once you season it to your liking, whisk in the arrowroot. Set aside.
-
Set a wok or large skillet on medium-high heat. Once hot, add oil and then the eggplant. Sear for 4 – 6 minutes or until the eggplant has softened and the outside is brown.
Pro-tip: to ensure a nice even sear on the eggplant, take a few extra seconds and make sure that the cut sides of the eggplant are touching the hot skillet, then flip on the other side.
Remove from the skillet and set back on medium-high heat.
-
Spray with a little oil, then add the chicken to the wok/skillet. Allow one side to rest on the skillet for about 1 minute, then toss the chicken in the wok for 1 – 2 minutes, then set aside.
-
Place the wok on low-medium heat, then add oil, garlic, and green onions. Cook until fragrant, be sure NOT to burn the garlic, for about 1 minute.
-
Make a hole in the wok/skillet using a spatula and pour the sauce in the middle. It should be slightly simmering with bubbles and turning shiny. Once you see the bubbles, stir immediately so the sauce does not get slimy or clump.
-
Toss the ingredients in the sauce and take the wok off the heat. Tear in the basil and stir together.
-
Enjoy the stir-fry with rice, cauliflower rice or even noodles! Garnish with basil, peanuts and fresh lime.
Nutrition per serving
Reviews
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Jan 18 2024
I decided to use this recipe to test out a new wok I got for Christmas. It turned out SO GOOD, and it was pretty easy too. Definitely will make this recipe again. I ate it with brown rice noodles. 😋
Awesome, glad you like it!