Whip up a mouthwatering eggplant stir fry with Thai basil and chicken in just 30 minutes! Bursting with flavor and silky textures, this spicy delight is the perfect solution for a quick weeknight dinner.
If you're an eggplant lover, these recipes are for you. Try this easy Thai green curry recipe with Thai eggplant, one of my favorite Thai dishes! Also, a spicy Thai grilled eggplant salad with pork using Chinese or Japanese eggplant. These are all delicious!
There are many ways to make Thai basil chicken stir fry with eggplants. Some recipes use ground meat. Ground pork is especially popular. My favorite version includes thinly sliced chicken breast, red bell pepper, and lots of fresh Thai basil. It has a great flavor, like Pad Kra Pao, another tasty Thai dish!
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Eggplants in Thai Cooking
Eggplants are a big part of Thai cooking and many other Asian dishes. In Thailand, you can find many different types of eggplants in various colors and shapes.
- Thai eggplants. The small, round green eggplants (pictured below) are often used in curries, salads, and dips, while the long green ones are similar to Chinese eggplants, which you can easily find in Asian grocery stores. I don't recommend these for this recipe.
- Long Chinese eggplants are used in this recipe. (pictured below) They also come in green colors as well. Find these in the Asian markets.
- Globe eggplants are what you'll see at most American grocery stores. (pictured below). These can be used as substitutes in this recipe but have thicker skin and a more coarse texture. So cut these into smaller pieces for cooking if using them.
Why This Recipe Works
- It’s easy yet so tasty! The umami flavors of salty and sweet add happiness to your taste buds!
- Most ingredients and substitutes can be found at your local grocery store. (Not the soybean paste, but you can grab one from Amazon here)
- You can make this dish vegetarian by omitting the meat, adding tofu instead, and loading up on your favorite vegetables!
- You can make this dish as spicy as you'd like. Add fresh green or red chili, white pepper, jalapenos, or serrano peppers.
Ingredient List
- Eggplants. The recipe calls for Japanese or Chinese eggplants, but you can use large Thai plants from your local grocery store. You can use regular eggplant found in your local grocery store. American, Italian, Globe, or Fairy Tale eggplants work great for this recipe.
- Thai Basil. Thai sweet basil adds a pop of flavor to the stir fry. Holy basil works well, too, and adds a unique flavor if you can find some. Substitute Italian basil but add ½ cup extra for the flavor punch.
- Chicken. Use any protein of choice. Slice the meat into small, about 1-inch pieces that work well. Ground chicken, turkey, pork, beef, or turkey work great too.
- Garlic. Be generous with garlic for extra fragrant and taste
- Chilis. Use Thai fresh chilis for extra heat. Use jalapeños, serrano, or bell peppers for the milder version. Chilis are entirely optional for this recipe.
- Oil. Use high smoking point oil like avocado, vegetable, canola, or coconut oil. Avoid oil or sesame oil. They don't blend well in this stir-frying recipe.
- Vegetable options. Bell peppers, pea pods, purple onion ( in this recipe), green beans, sliced carrots, jalapeños, and shallots.
Sauces for Stir Frying
Here are the sauces I used for my eggplant stir fry. Most are Thai brands. They're my go-to for all things Thai. The bottles are big, but they work for tons of recipes. After opening, just pop them in the fridge, and they'll last for many tasty meals. You can find them at your local Asian market!
- Soybean paste. Add extra umami and salty flavors to the recipe. See the image above for reference. Find this sauce in the Asian markets.
- Oyster sauce. Add velvety umami flavors. A must for many Thai stir-fries. Use a Thai brand for more authentic flavors.
- Thin soy sauce. Add a salty taste that compliments the soybean and oyster sauce well.
- Rice wine vinegar. It balances out the salt and sugar perfectly well. Use unseasoned and no-sugar-added kind. Apple cider vinegar or lime juice work great, too, as substitutes.
- Sugar. Use white, palm, or brown sugar. Honey, agave, maple syrup, or any sweeteners work well too.
How To Make Thai Eggplant Stir Fry
Step 1. Cut the eggplants into 1x3-inch pieces. Soak them in a bowl of water with 1 tablespoon of salt and a squeeze of lemon or lime juice to stop them from browning. Set aside while you make the sauce.
Step 2. In a small bowl, mix oyster sauce, soy sauce, soybean paste, rice wine vinegar, and sugar. Set this aside for later.
Step 3. Heat 2 tablespoons of oil over medium-high heat in a wok or large frying pan. Cook the chicken for about 5-6 minutes until lightly browned. If it gets too dry, add 2-3 tablespoons of water. Once cooked, take it out and set aside.
Step 4. Add 2 more tablespoons of oil to the pan. Drain the eggplants and pat them dry. Add them to the hot oil and cook for 7-8 minutes, turning them until they are soft and a little brown. Add up to ¼ cup of water to help them cook faster. Once done, remove and set aside.
It's okay if some of the purple color turns brown. That's a good sign!
Step 5. Heat 1 tablespoon of oil, then add minced garlic and chilies. Fry for 20-30 seconds until it smells good. Add onions and peppers (feel free to use your favorite veggies). Save the basil for later. Cook for another 3-4 minutes.
Step 6. Put the chicken and eggplants back in the pan. Add the sauce, stir well, and cook for 2 more minutes. Adjust the taste with soy sauce, sugar, or a little vinegar. If you want it spicier, add more chilies!
Step 7. Finally, add fresh basil leaves, turn off the heat, and serve with jasmine or brown rice. You can sprinkle sesame seeds and more basil on top. Sprinkle dry chili flakes or more chopped-up fresh Thai chilies for extra heat. Enjoy!
Helpful Kitchen Tips
- If needed, you can add up to ½ cup of water while cooking chicken and eggplants. Different pans cook differently, so remember to adjust the seasoning if you add more water.
- Soak the eggplants in cold, slightly salted, water for 15-20 minutes. This helps remove bitterness and keeps their purple color when cooked.
- You can also bake or air fry the eggplants to save time. Just drizzle 2-3 tablespoons of oil on them before cooking.
- A non-stick pan or wok works best for this recipe, but use your largest frying pan if you can.
Frequently Asked Questions
The skin on eggplants is edible. However, some eggplants, like globe, American, and Italian eggplants, have thicker skin. It’s ok to trim the skin off, especially in the older eggplants where the skin tends to be tougher.
There are many ways to prepare eggplants, depending on what you make. If grilling, baking, broiling, or air frying. Cut the eggplants in half, then lightly sprinkle with salt and brush a light coat of oil on both sides to help prevent it from sticking to the grill or pan.
Soaking the eggplants in salt and a dash of lemon or lime juice before cooking does two things. One, it prevents the eggplants from oxidation, a form of plant rust that makes particular fruit and vegetables brown once cut and exposed to oxygen. Two, it helps absorb some bitterness off the eggplants once cooked.
More Thai Recipes You’ll Love!
- Spicy Thai grilled eggplant salad with pork
- Easy green curry recipe
- Thai basil chicken Pad Kra pao
- Thai stir fried cabbage
- Thai morning glory stir-fried recipe
- Pad Mee Korat
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Print
Eggplant Stir fry with Thai Basil and Chicken
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Low Fat
Description
Enjoy this easy and delicious eggplant stir fry with Thai basil and chicken with full flavors and silky textures in one dish. This spicy eggplant dish can be put together in 30 minutes or less. Perfect for a weeknight dinner!
Ingredients
- 4- 5 tablespoons oil
- 2 tablespoons garlic, diced small
- 1-6 chilis, diced small (used as preferred for your heat level)
- 14-16 ounces (around 1 pound) chicken breast or thigh, thinly sliced
- 14-16 ounces eggplants (about 2 medium Chinese or Japanese eggplants or 1 large globe eggplant) are sliced into 1x3 inch pieces.
- 1 small onion, sliced long and thin. Purple, white, or sweet onions will work.
- 1 cup bell peppers, bite-sized pieces. Use Serranos, Jalapeños, or any spicy peppers for extra heat!
- 1 cup of pea pods or any of your favorite veggies.
- ⅓ cup water or lightly salted stock. Use as needed if the pan is too hot and the ingredients get too dry.
- 2 tablespoons soybean paste
- 2 ½ tablespoons Thai oyster sauce
- 1 tablespoon Thai light soy sauce
- 2 teaspoons rice wine vinegar
- 1 tablespoon sugar. Add more as needed at the end.
- 1 ½ cups Thai basil leaves
Instructions
Step 1. Cut the eggplants into 1x3-inch pieces. Soak them in a bowl of water with 1 tablespoon of salt and a squeeze of lemon or lime juice to stop them from browning. Set aside while you make the sauce.
Step 2. In a small bowl, mix oyster sauce, soy sauce, soybean paste, rice wine vinegar, and sugar. Set this aside for later.
Step 3. Heat 2 tablespoons of oil over medium-high heat in a wok or large frying pan. Cook the chicken for about 5-6 minutes until lightly browned. If it gets too dry, add 2-3 tablespoons of water. Once cooked, take it out and set aside.
Step 4. Add 2 more tablespoons of oil to the pan. Drain the eggplants and pat them dry. Add them to the hot oil and cook for 7-8 minutes, turning them until they are soft and a little brown. Add up to ¼ cup of water to help them cook faster. Once done, remove and set aside.
It's okay if some of the purple color turns brown. That's a good sign!
Step 5. Heat 1 tablespoon of oil, then add minced garlic and chilies. Fry for 20-30 seconds until it smells good. Add onions and peppers (feel free to use your favorite veggies). Save the basil for later. Cook for another 3-4 minutes.
Step 6. Put the chicken and eggplants back in the pan. Add the sauce, stir well, and cook for 2 more minutes. Adjust the taste with soy sauce, sugar, or a little vinegar. If you want it spicier, add more chilies!
Step 7. Finally, add fresh basil leaves, turn off the heat, and serve with jasmine or brown rice. You can sprinkle sesame seeds and more basil on top. Sprinkle dry chili flakes or more chopped-up fresh Thai chilies for extra heat. Enjoy!
Notes
- If needed, you can add up to ½ cup of water while cooking chicken and eggplants. Different pans cook differently, so remember to adjust the seasoning if you add more water.
- Soak the eggplants in cold, slightly salted, water for 15-20 minutes. This helps remove bitterness and keeps their purple color when cooked.
- To save time, you can also bake or air fry the eggplants. Just drizzle 2-3 tablespoons of oil on them before cooking.
- A non-stick pan or wok works best for this recipe, but use your largest frying pan if you can.
- Prep Time: 20
- Cook Time: 20
- Category: Stir Fries
- Method: Stir frying
- Cuisine: Thai
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
Suwanee says
Oh how fantastic! Thank you so much!
Suwanee says
That's fantastic to hear this, Charis!
Charis says
This eggplant chicken stir fry was amazing!! You timed it perfectly - our garden eggplant, Thai Basil, and peppers are perfectly ripe so it made this dish even more special. The sauce flavors were just spectacular. Our family all raved. Thanks so much for your work to give us these recipes to cook at home!
Chae says
We just made this dish! Delicious!