Stir-Fried Kaffir Lime Chicken

For my sister, Renee.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon fish sauce
• 1  teaspoon palm sugar or 1  teaspoon light brown sugar
• 2  tablespoons light soy sauce
• 1  lime, juice of
• 4  tablespoons  sunflower oil
• 1 1⁄4 lbs boneless skinless chicken breasts, cut into strips
• 1  large eggplant, cut into small bite-sized pieces
• 4  garlic cloves, chopped
• 1  mildly hot long red chile, seeded and thinly sliced into rounds
• 4  kaffir lime leaves, shredded
•  salt
•  purple basil leaves

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.