Chicken, Eggplant and Basil Stir-Fry
Updated July 27, 2026
Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.
- Ready In
- 25 min
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Ingredients
3 tablespoons vegetable oil, divided
2 tablespoons distilled white vinegar
Salt
½ cup water
3 medium Japanese eggplants (about 1 pound), cut into 1-inch thick chunks (see Tip)
3 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons brown sugar
1 pound ground chicken
2 garlic cloves, chopped
2 cups fresh basil leaves (from 1 large bunch)
Steamed jasmine rice, to serve
Nutritional analysis per serving (4 servings)
11 grams carbs; 98 milligrams cholesterol; 307 calories; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 4 grams fiber; 732 milligrams sodium; 22 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pan, combine 2 tablespoons oil, the vinegar, a big pinch of salt and the water and bring to a boil over high heat (this should take about 2 minutes). Once boiling, add eggplant in a single layer, cover tightly and steam until eggplant has begun to soften, about 5 minutes.
- Step 2
Meanwhile, stir together the soy sauce, cornstarch and brown sugar in a small bowl until dissolved. Set aside.
- Step 3
When the eggplant is just soft, remove the lid and continue to cook until the liquid has evaporated and the bottoms of the eggplant have browned, about 3 minutes. Flip each piece and continue cooking until the eggplant is very soft and caramelized on two sides, about 2 minutes more. Transfer eggplant to a plate.
- Step 4
Return the pan to medium-high heat and add the remaining tablespoon of oil. Add the chicken and press evenly into the pan. Add the garlic on top of the meat and cook, undisturbed, until the chicken has browned on the bottom, about 5 minutes. Use a spatula or spoon to stir the meat, breaking it up into small pieces, until only a tiny bit of pink remains in the chicken, about 2 minutes.
- Step 5
Briefly stir the reserved soy sauce mixture and pour into the pan. Stir to coat and continue cooking for 1 to 2 minutes, until the sauce is thickened. Stir in the basil and cook until wilted, about 1 minute more. Return the eggplant to the pan and stir gently just to combine. Spoon over rice and serve immediately.
If necessary, another small slender eggplant variety, such as Fairy Tale, can be substituted for Japanese eggplants.
Private Notes
Comments
This was my first time cooking eggplant in this way and in the end it worked extremely well, but it also took me twice as long as the recipe indicated - I needed to split it into two batches to fit in an even layer on the pan.
I doubled the sauce and still wish I had more! It was enough to coat the meat and impart the flavor, but I still would have liked extra to drizzle over the rice.
This was very tasty. But I have found that you always minimize the time it takes to cook eggplant. (See the fabulous-but-much-longer-to-cook gochujang glazed eggplant.). It took far longer than described to soften the eggplant. But totally worth the time.
I used thai basil instead. absolutely delicious.
Had beef, so subbed that. Drained all fat, otherwise, prepared the recipe exactly the same way. Delicious, balanced, not too salty or sweet. Might add a few hot peppers next time. Eggplant technique produced perfectly caramelized veg.
I could only get globe eggplant, and I decided to try ground lamb instead of ground chicken. Otherwise, followed recipe. Delicious! My Turkish son-in-law and my grandson put yogurt on their plates to accompany. No leftovers!