Cinnamon basil chicken and Thai eggplant stir fry takes advantage of all that seasonal summer produce and has a rich, spiced flavor you won't forget! Don't have cinnamon basil or Thai eggplants? Use what you have!

Cinnamon Basil Chicken Stir Fry

Servings: 4 people
Author: Caroline Lindsey
Cinnamon basil chicken and Thai eggplant stir fry takes advantage of all that seasonal summer produce and has a rich, spiced flavor you won't forget! Don't have cinnamon basil or Thai eggplants? Use what you have! 
Print Recipe

Ingredients

  • 1 large boneless, skinless chicken breast (about .75 lbs) (half frozen helps)
  • 2 tsp baking soda
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 cups thai eggplants or 1 medium eggplant sliced
  • 1 large red bell pepper diced
  • 8 oz can bamboo shoots
  • 15 oz can baby corn cut into 1-inch pieces
  • 1/2 cup raw cashews
  • 1/3 cup cinnamon basil chopped (use Thai basil or sweet basil if necessary, but add 1/2 tsp ground cinnamon)
  • 1/2 tsp ground coriander seed
  • 1/4 tsp red pepper flakes
  • 1 tsp oyster sauce
  • 1/2 tsp ground ginger
  • salt to taste

Instructions

  • Thinly slice the chicken - if it is half-frozen, it is easier to slice. Set slices in a medium bowl. Sprinkle with baking soda, toss to combine well, and let sit for 10-15 minutes to tenderize while you prep the other ingredients.
  • If you haven't already done so, chop all your veggies and cinnamon basil as directed in the ingredient list.
  • Preheat cast iron skillet, wok, or other large pan to medium and add 1 tbsp olive oil. Add onion and cook 2-3 minutes or until starting to look translucent.
  • Push onions to the side and add chicken. Don’t touch for at least 2 minutes, then flip and cook another 2 minutes.
  • Add garlic, bell pepper and eggplant and cook 5 minutes or until tender.
  • Add bamboo shoots, baby corn, cashews, cinnamon basil, coriander, red pepper flakes, oyster sauce, and ginger. Salt to taste. Serve over Jasmine or Basmati rice. 

Notes

If you don't have cinnamon basil, substitute Thai basil or sweet basil, plus 1/2 tsp ground cinnamon. 
If you don't have Thai eggplants, substitute regular eggplants.