Thai Basil Chicken & Eggplant
A quick and simple spicy stir fry dish. Recipe can be done with either pork, beef, chicken or tofu. You can adapt the recipe to make it as spicy as you wish.
- 3 Japanese long eggplant, ¼-inch diagonal slices
- 2 TB vegetable oil
- ½ lb. chicken breasts, thinly sliced
- 2 tsp. vegetable oil
- ½ tsp. rayu (chili pepper oil)
- 3 tsp. garlic, minced
- 1 Thai chili pepper, thinly sliced
- 4 TB patis (fish sauce)
- 4 tsp. Aloha shoyu
- 2 tsp. palm sugar
- 30 basil leaves
- 1/2 c. chicken broth
In a skillet or wok over medium high heat; stir fry eggplant in 2 TB of oil until slightly browned and charred on all sides. Remove. Into skillet add remaining vegetable oil and rayu and stir fry chicken 1 minute. Stir in eggplant and remaining ingredients. Bring to boil. Reduce heat and simmer until liquid has reduced, about 10 minutes. Serve immediately.