CHOPPED CHILLI CHICKEN STIR FRY

INGREDIENTS

  • 1/4 cup (60ml) peanut or sunflower oil
  • 250g purple eggplants, chopped if large
  • 100g pea eggplants (from Asian grocers), blanched
  • 1 bunch spring onion, sliced
  • 1/4 cup (75g) fermented chilli bean paste (from Asian grocers)
  • 2 long red chillies, thinly sliced
  • 1 bunch Thai basil, leaves picked
  • 500g chicken mince
  • Steamed rice and fried eggs, to serve

METHOD

  • 1
    Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
  • 2
    Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.
  • https://www.delicious.com.au/recipes/chopped-chilli-chicken-stir-fry/2974bfe6-ffd4-493d-b41e-a149efdf20ad?current_section=recipes

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