Chicken, Eggplant and Basil Stir-Fry

By Cybelle Tondu

Updated July 27, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.
Media 1 of 1
Ready In
25 min
Rating
5(913)
Comments
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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
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

  1. 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.

  2. Step 2

    Meanwhile, stir together the soy sauce, cornstarch and brown sugar in a small bowl until dissolved. Set aside.

  3. 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.

  4. 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. 

  5. 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. 

Tip

  • If necessary, another small slender eggplant variety, such as Fairy Tale, can be substituted for Japanese eggplants.

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Ratings

5 out of 5
913 user ratings
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Comments

Molly A

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.

Molly A

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.

Kendra

I've bombed every attempt at cooking eggplant before today. Something about the inherent water in the egg plant and soaking them in too much oil. Always awful. Anyhow, this recipe caught my eye. I did not follow the egg plant steps for preparation. Instead, I seasoned the diced egg plant with salt and let it sit for 15 min, then roasted it for 10 min on 425.This draws all the water out without overcooking the eggplant. Followed the remaining steps with the soysauce brown sugar and chicken. Added basil and eggplant at the end. Came out terrific!

Ziv Tadmor

This dish is unique when you add 2 tbs of Thai basil pesto to the garlic and the ground chicken and use Thai basil instead of regular basil. Excellent delicious recipe

TB

I used chicken breast that I velveted and whatever eggplant was freshest in my garden. I made 1.5 batches and went overboard with the this Thai basil and garlic. I also added two whole cayenne peppers at the beginning because, again, fresh from the garden. Cannot recommend these tweaks enough. The final dish is reminiscent of a Thai spin on Filipino Chicken Adobo. Ten out of ten!!!

Michele W Missner

I made this tonight for dinner. I had a medium size eggplant that I cut into one inch dice, covered it with a thin layer of olive oil and some salt. I roasted it in the air fryer on roast at 400 degrees for 10 minutes on one side. It was almost done. I turned it over and roasted it two more minutes. It was soft and perfectly done. I had a basil plant in the house. There was not two cups but enough to nicely season the chicken. Delicious. I’d make it again and maybe add water chestnuts for crunch.

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