Description
Basil Chicken and Eggplant brings Mediterranean flavors right to your dinner table with a simple, satisfying combination of tender chicken and roasted eggplant. Toss some fresh basil on top, and savor a quick meal that delivers bold, fresh taste without complicated cooking.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts, thinly sliced
Vegetables:
- 2 medium eggplants, diced
- 1 red bell pepper, sliced into strips
- 4 garlic cloves, minced
- 1 small red chili
Sauce and Seasonings:
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 cup fresh basil leaves
- ½ teaspoon red pepper flakes
- Fresh basil leaves
- Sesame seeds
Instructions
- Whisk 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon brown sugar, and 2 tablespoons water in a small bowl. If your sauce needs thickening, add 1 teaspoon cornstarch and mix thoroughly.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat (375°F). Add diced eggplant and stir-fry for 6 minutes until golden and tender. Transfer eggplant to a separate plate.
- Add remaining 1 tablespoon oil to the same skillet. Introduce thinly sliced chicken breasts and cook for 4-5 minutes at 400°F, stirring occasionally until meat turns completely white.
- Toss 4 minced garlic cloves, ½ teaspoon red pepper flakes, and sliced red bell pepper into the chicken. Sauté for 1 minute until aromas release.
- Return cooked eggplant to the skillet. Pour prepared sauce over everything and stir to coat ingredients evenly. Simmer for 2 minutes until sauce slightly thickens.
- Remove skillet from heat. Fold in 1 cup fresh basil leaves and let them gently wilt for 30 seconds.
- Transfer chicken and eggplant to a serving plate. Sprinkle sesame seeds on top for extra texture and serve immediately with rice.
Notes
- Eggplant gets soft and caramelized when cooked at medium-high heat, so watch carefully to prevent burning.
- Fresh basil adds bright flavor, but add it at the very end to preserve its delicate taste and aroma.
- For a gluten-free version, replace soy sauce with tamari or coconut aminos and ensure your oyster sauce is gluten-free.
- Swap chicken with tofu or tempeh for a vegetarian alternative that absorbs the sauce beautifully.
- Prep Time: 5 minutes
- Cook Time: 15-19 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 240 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg