Stir Fried Chicken with Thai Basil & Coconut Rice
  • Prep time: 25 minutes
  • Calories: 645
Thai food has had an incredible influence on Australian cuisine, and this is our quick and easy take on a Thai classic. You will combine the aromatics of baby eggplant and capsicum with stir fry chicken. To complete the dish you will finish with a tangy ponzu sauce. Top with Thai basil and share your food porn #youplateit
Ingredients
  • 3 Chicken Thighs (skinless)
  • 0.5 Cups of Jasmine Rice
  • 3 Garlic Clove
  • 2 Spring Onion
  • 1 Japanese Eggplant
  • 1 Paprika (fresh)
  • 1 Small Bunch of Thai Basil
  • 0.3 Cups of Sweet Chili & Ponzu Sauce
  • 1 Ginger
  • 1 160 Gram Pack of Coconut Milk
Recipe

Prepare Ingredients:

Wash the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the spring onion; thinly slice the spring onion, separating the white bottoms and green tops. Cut off and discard the stem end of the eggplant; cut into 1-2 cm thick rounds on an angle. Cut out and discard the stems, ribs and seeds of the fresh paprika; cut into ½ cm-thick rings. Pick the Thai basil leaves off the stems; discarding stems. Pat chicken dry and cut into strips.

Make Coconut Rice:

In a medium pot, combine the coconut milk, a big pinch of salt and ½ cup of water. Heat to boiling on high. Once boiling, stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat.

Cook Eggplant:

While the rice cooks, in a large pan, heat oil on medium-high until hot. Add the eggplant in a single, even layer; season with salt and pepper. Cook, flipping occasionally, 4 to 6 minutes, or until softened and browned. Transfer to a plate.

Start Stir Fry:

Season chicken with salt and pepper. In the same pan, heat oil on medium-high until hot. Add the chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Add the garlic, ginger, white bottoms of the spring onion and fresh paprika; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

Finish Stir Fry:

Add the cooked eggplant, sweet chili & ponzu sauce, 1 tablespoon of water, half the Thai basil tearing the leaves just before adding and half the green tops of the spring onion. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly reduced in volume; remove from heat. Season with salt and pepper to taste.

You Plate It:

Divide the coconut rice and stir fry between dishes. Garnish with the remaining Thai basil and green tops of the spring onion. Enjoy!