CHOPPED CHILLI CHICKEN STIR FRY

Which came first? Chicken and egg come together in this easy weeknight fix.

INGREDIENTS

• 1/4 cup (60ml) peanut or sunflower oil
• 250g purple eggplants, chopped if large
• 100g pea eggplants (from Asian grocers), blanched
• 1 bunch spring onion, sliced
• 1/4 cup (75g) fermented chilli bean paste (from Asian grocers)
• 2 long red chillies, thinly sliced
• 1 bunch Thai basil, leaves picked
• 500g chicken mince
• Steamed rice and fried eggs, to serve

• METHOD

  • 1
    Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
  • 2
    Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.