Nyob Zoo All!
I wanted to share my mom’s simple eggplant with chicken stir fry that goes amazing with fresh steamed rice. This was a simple dish my mom would make for us when she wanted to put something quick yet delicious on the dinner table. If you like eggplant, this one will be perfect for you! I hope you can give it a try. 🙂
Main Ingredients
Thai Green Eggplant
Commonly used in curry but it’s also great in stir fry, stews, salads, and so much more. It’s crunchy raw, has lots of seeds inside, but fun to use in cooking. Flavor is pretty mild. It can be found any most Asian supermarkets.
Aromatics and herbs:
My mom likes to add green onions, cilantro, chili peppers for kick, minced garlic, and a lemongrass stalk for flavor.
Protein: Chicken thigh
But you are free to use any protein you like
For seasonings: Salt, oyster sauce, and chicken bouillon powder
Saute and enjoy with fresh steamed rice
Enjoy!
-Cindy Her (C.HerCreations)
Chicken & Eggplant Stir Fry
Ingredients
- 1 lb chicken thigh (finely diced to bite size pieces)
- 1 tsp salt (to season the chicken)
- 1 Tbsp garlic (minced)
- 1 lemongrass stalk (sliced in half and smashed)
- 1 Tbsp oil
- 2 lbs Thai green eggplant (quartered)
- 3 green onion stalk (chopped)
- 1/2 cup cilantro (chopped)
- 2 tsp chicken bouillon powder
- 1 tsp salt (to season the whole stir fry)
- 1 Tbsp oyster sauce
- 2-4 Tbsp water (to help give the eggplant some steam to cook)
Optional
- 1 whole chili pepper (sliced)
- 1/2 cup Thai basil (optional)
Instructions
- Rinse, trim and quarter the Thai green eggplant and set aside. Prep/diced your chicken and set aside. Chop all the herbs and scale all the seasonings since this stir fry will go by quickly.
- In a pan, add in 1 tbsp of oil, the minced garlic, and smashed lemongrass stalk. Stir fry on medium heat for about 1-2 minutes to release the aroma. Then add in the chopped chicken thigh and 1 tsp of salt. Stir fry for 5 minutes or so on high heat until the chicken is cooked and has some golden color to it.
- Then add in the sliced eggplant, chicken bouillon seasoning, salt, and oyster sauce. Stir fry for another 5 minutes or so until the eggplants become tender. Add 1/4 cup of water to help the eggplant steam if you notice the stir fry a little dry (this is optional). Once the eggplant becomes tender, add in the chopped chili peppers, green onions, and cilantro. Stir and turn off the heat. Taste and adjust the seasoning if needed. Before eating, remove the lemongrass stalk. Serve with fresh steamed rice and enjoy.
