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...