Careme

Instructions

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1. 1.

   Prepare the chicken and vegetables:

   • Thinly slice 12 ounces chicken breast across the grain and season it with 1/4 teaspoon kosher salt.
   • Cut 12 ounces Japanese eggplant into 1/2-inch-thick half-moons.
   • Thinly slice 6 ounces Walla Walla sweet onion.
   • Mince 2 garlic cloves.
   • Peel and mince 1 tablespoon ginger.
   • Pick the leaves from 0.5 ounce Thai basil.
2. 2.

   Make the stir-fry sauce by whisking together:

   • 2 tablespoons low-sodium soy sauce
   • 1 tablespoon fish sauce
   • 2 teaspoons brown sugar
   • 1 teaspoon cornstarch
   • Zest and juice of 1 lime
   • 1/4 cup water

   Set the sauce aside.

3. 3.

   Rinse 1/2 cup jasmine rice until the water runs mostly clear. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

4. 4.

   While the rice cooks, heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Spread the seasoned chicken into one layer and stir-fry for 4 to 5 minutes, until lightly browned and nearly cooked through. Transfer it to a clean plate.

5. 5.

   Add 1 tablespoon neutral cooking oil to the same skillet. Add the prepared eggplant and onion and stir-fry for 3 minutes. Pour in 2 tablespoons water, cover, and cook for 3 minutes, until the eggplant is tender but still holds its shape.

6. 6.

   Uncover the skillet, add the prepared garlic and ginger, and stir-fry for 30 seconds. Whisk and pour in the stir-fry sauce, then return the chicken and any accumulated juices to the skillet. Cook for 2 to 3 minutes, stirring, until the sauce is glossy and the chicken reaches 165°F in the center.

7. 7.

   Remove the skillet from the heat and fold in the prepared Thai basil until just wilted. Divide the jasmine rice between two shallow bowls, spoon the chicken and Japanese eggplant stir-fry over it, and serve immediately.