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Hey Good Food Crew!
When the kids ran into the kitchen today chanting "PIZZA! PIZZA!", I had two choices: call delivery, or pull off a quick culinary pivot.
And I was staring down 4 pounds of eggplant from the farmer’s market.
So naturally, I chose option B.
I tossed some eggplants in the air, whipped out the wok, and served up a restaurant-quality Thai Basil Chicken & Eggplant instead. The kids forgot all about pizza the second this hit the table.
If you're looking for a quick, high-protein weeknight dinner that gets real veggies onto the table without complaints, this recipe is your new secret weapon.
🛒 Shopping Directions
Thai Basil: Grab this at your local Asian market (H Mart, Ranch 99) or the specialty produce section at Whole Foods/Trader Joe's/Wegman’s. Italian sweet basil works in a pinch, but genuine Thai basil gives you that distinct licorice-pepper kick!
Eggplant: Chinese or Japanese eggplants work best here (long and slender), but classic globe eggplants sliced into bite-sized chunks work perfectly too. I got mine at the local farmers market. Go support local farms!
Coconut Aminos: Found in the soy sauce or gluten-free aisle at most major grocery stores.
🥗 Ingredients List
Chicken: 1.5 lbs chicken breast (thinly sliced)
Eggplant: 2 medium eggplants (diced into bite-sized pieces)
Onion: 1 medium yellow or red onion (sliced)
Garlic: 2 tbsp minced garlic (jarred "jarlic" or fresh)
Marinade: 2-3 tbsp Coconut Aminos
Fresh Herbs: 1 full cup fresh Thai Basil leaves
Cooking Oil: 2 tbsp high-heat oil (avocado or vegetable oil)
Stir-Fry Sauce: 3 tbsp coconut aminos/soy sauce, 1 tbsp chili garlic sauce, 1 tsp corn starch
Serving: Freshly cooked jasmine rice
🍳 Step-by-Step Instructions
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1. Prep & Salts the Eggplant: Dice the eggplants into bite-sized pieces. Place in a bowl, cover completely with water, add a heavy sprinkle of salt, and weigh them down with a plate for 20 minutes. (This draws out bitterness and keeps them from absorbing too much oil!)
2. Prep the Chicken: Thinly slice your chicken breast and place in a bowl. Pour in coconut aminos and toss to coat.
3. Sear the Chicken: Heat your wok or large skillet over medium-high heat. Add garlic, then toss in the marinated chicken. Stir-fry for about 5 minutes until cooked through. Remove chicken from heat and set aside in a bowl.
4. Blister the Veggies: Drain the eggplant well. Add fresh oil to the hot pan, then add the eggplant and sliced onions. Be patient here! Let them brown and soften properly. Remove veggies from heat and set aside with the chicken.
5. Simmer the Sauce: Pour your stir-fry sauce mixture into the hot pan. Keep it moving continuously until it begins to bubble and thicken up.
6. Bring It Together: Dump the cooked chicken, eggplant, and onions back into the pan. Toss in a massive handful of fresh Thai basil leaves. Stir everything together until the sauce coats every piece and the basil wilts.
7. Serve & Enjoy: Scoop over a warm bed of jasmine rice, garnish with extra fresh basil, and enjoy!
🎥 See It In Action
Want to see the exact wok technique and timing? Check out the quick 60-second walkthrough:
Keep cooking real food,
Dan
@whatsdadeating