Chicken, Eggplant and Basil Stir-Fry

Name: Chicken, Eggplant and Basil Stir-Fry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
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

By Cybelle Tondu

Published July 24, 2026

Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.

Media 1 of 1

Ready In: 25 min
Rating: (0)
Comments: Read comments

Instead of relying on a copious amount of oil to cook eggplant, this recipe uses a steam-fry technique: First, the eggplant is steamed in a salted mixture of water, vinegar and oil in a covered pan. The salt and vinegar are absorbed by the vegetable, seasoning it inside and out, while also helping to retain the skin’s beautiful purple hue. As the eggplant softens, the water evaporates away, leaving a light slick of oil in which the eggplant fries, becoming silky and caramelized. Ground chicken anchors the dish and a giant handful of wilted basil gives dimension and freshness. Served over steamed jasmine rice, this one-pan dish makes for a complete and satisfying meal.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.