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  • Writer's pictureAmie

Chopped Chilli Chicken Stir Fry


  • 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) gluten-free chilli paste or chilli sauce

  • 2 long red chillies, thinly sliced

  • 1 bunch Thai basil, leaves picked

  • 500g chicken mince

  • Steamed rice, to serve

  • Fried eggs, to serve


  1. Heat 2 tbs oil in a wok or large frypan over medium-high heat.

  2. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside.

  3. 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.

  4. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned.

  5. Return the eggplant to pan and toss to warm through.

  6. Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.

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