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!
1large boneless, skinless chicken breast (about .75 lbs)(half frozen helps)
3cupsthai eggplants or 1 medium eggplantsliced
1large red bell pepperdiced
8ozcan bamboo shoots
15ozcan baby corncut into 1-inch pieces
1/3cupcinnamon basilchopped (use Thai basil or sweet basil if necessary, but add 1/2 tsp ground cinnamon)
1/2tspground coriander seed
1/4tspred pepper flakes
salt to taste
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.
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.