Stir Fried Chicken And Eggplant With Thai Basil Recipes

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JAPANESE EGGPLANT WITH CHICKEN & THAI BASIL



Japanese Eggplant with Chicken & Thai Basil image

Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil and tender Japanese eggplant and is so easy to make at home.

Provided by Bill

Categories     Chicken and Poultry

Time 30m

Number Of Ingredients 17

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))

Steps:

  • In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
  • Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
  • Add 1 more tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side. Remove from the wok and set aside.
  • With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.
  • Next, add the Shaoxing wine, and stir everything together. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined--about a minute. Next, add the green portion of the scallions.
  • Pour the chicken stock around the perimeter of the wok to deglaze it. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice!

Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 15 g, Fat 16 g, SaturatedFat 12 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL



Stir-Fried Chicken and Eggplant With Thai Basil image

This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.

Provided by Martha Rose Shulman

Categories     dinner, poultry, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

1 pound eggplant, preferably long Japanese or Chinese eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Thai basil leaves, roughly chopped

Steps:

  • Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  • Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  • Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  • Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams

THAI CHICKEN WITH BASIL STIR FRY



Thai Chicken with Basil Stir Fry image

This is delicious and easy to make. Make it as spicy as you like or keep it mild.

Provided by GABRIELLEDC

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 15

2 cups uncooked jasmine rice
1 quart water
¾ cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 ½ tablespoons fish sauce
¾ teaspoon red pepper flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
3 shiitake mushrooms, sliced
5 green onions, chopped
1 ½ cups chopped fresh basil leaves

Steps:

  • Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  • In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
  • In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 g

THAI CHICKEN STIR FRIED WITH HOLY BASIL (GAI PAD GRAPROW)



Thai Chicken Stir Fried With Holy Basil (Gai Pad Graprow) image

Chicken stir-fried with holy basil is a favorite Thai dish for many Westerners. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies. This is a recipe of cooking instructor and cookbook author Kasma Loha-unchit. ====== NOTES: If you are not able to find fresh holy basil, this recipe can be substituted with any fresh basil... or a mixture of fresh Thai sweet basil and fresh mint leaves. Good results have been reported using ground turkey. In Thailand, this dish is often made with chopped pork, especially in fast-food, curry-rice shops, where an enormous variety of dishes are prepared ahead of time and served over steaming white rice to order. Some of the best pad gka-prow can be had at these inconspicuous, no-frills, open-air places. They are made particularly spicy to help preserve the meat, as the dishes are prepared early in the morning and served throughout the day until they are sold out. Try the above recipe also with fresh seafood (in this case, no need to chop) - shrimps, scallops, mussels, clams, crab and firm-flesh fish, such as fresh halibut and salmon.

Provided by Sandi From CA

Categories     Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb boneless chicken thighs (coarsely chopped, or cut into small bite-size pieces. Smallest pieces soak up most sauce!)
4 -6 garlic cloves, finely chopped
2 -3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2 -3 tablespoons peanut oil, for stir-frying
2 teaspoons black soy sauce (the semi-sweet kind, siew dohm)
1 -2 tablespoon Thai fish sauce, to taste (nam bplah)
1 cup fresh Thai holy basil (bai gka-prow (In a pinch, use ANY basil, SEE NOTES ABOVE.)
2 small kaffir lime leaves, very finely slivered (bai ma-gkrood) (optional)
2 -3 fresh jalapenos or 2 -3 fresno bell peppers, cut into large slivers (these have the least amount of heat)
1 dash white pepper

Steps:

  • Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
  • Heat a wok until the surface is smoking hot.
  • Swirl in the oil to coat the wok surface.
  • Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.
  • Stir another few seconds before adding the chicken.
  • Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
  • Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).
  • Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
  • Then add fresh basil leaves and fish sauce to taste. Stir and mix well.
  • Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.
  • Sprinkle with white pepper.
  • Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Nutrition Facts : Calories 449.1, Fat 32.5, SaturatedFat 8.2, Cholesterol 127.1, Sodium 811.8, Carbohydrate 10.6, Fiber 1.2, Sugar 4.3, Protein 28.9

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