Total Time
1hr
Prep 45 mins
Cook 15 mins

For my sister, Renee.

Ingredients Nutrition

Directions

  1. In a small bowl, mix the fish sauce, sugar, soy sauce, and lime juice; set aside.
  2. Heat a wok until hot; add half of the oil, then add the chicken; stir-fry until golden and cooked through, 3-4 minutes; remove from the wok using a slotted spoon; drain on paper towels and set aside.
  3. Heat the remaining oil in the wok; toss in the eggplant; stir-fry until golden and tender,5-6 minutes; remove from wok, drain on paper towels and set aside.
  4. Add garlic, chili, and lime leaves to the wok; stir-fry 30 seconds, then return the chicken and eggplant to the wok, followed by the fish sauce mixture.
  5. Cook over medium heat, stirring until the sauce has reduced and thickened.
  6. Season to taste with salt and serve topped with basil leaves.