Japanese Eggplant with Chicken & Thai Basil

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Water

  Plain, clean water

  2 tbsp or 30g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  5 ⅓ tbsp or 75g

• Soy sauce

  Made from hydrolyzed vegetable protein

  5 ½ tsp or 33g

• Cornstarch

  1 tsp or 3g

• Eggplant

  Raw

  400g

• Garlic

  Raw

  3 cloves, minced or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Basil

  Spices, dried

  16 tbsp, leaves or 34g

• Cooking wine

  Alcoholic beverage

  1 tbsp or 15g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tsp or 6g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken stock

  Soup, home-prepared

  ¼ cup or 60g

Directions

1. In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 1/2 teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!
7. Recipe by: Bill (source: https://thewoksoflife.com/japanese-eggplant-chicken-thai-basil-stir-fry/)

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