Eggplant with Thai Basil & Chicken

thewoksoflife.com

Bravo Alpha

8 ounces chicken breast (thinly sliced)

2 tablespoons water

5 tablespoons vegetable oil (plus 1 teaspoon for marinating the chicken)

1½ teaspoons light soy sauce

1 teaspoon cornstarch

2 Chinese or Japanese eggplants (about 12 to 16 ounces/340 to 450g; cut on an angle into 1 ½-inch wedges)

3 cloves garlic (sliced thinly)

3 scallions (sliced 1½ inches long on an angle, separated into white and green parts)

1 bunch Thai basil or holy basil (stems removed, about 1 cup loosely packed)

1 tablespoon Shaoxing wine (or dry sherry cooking wine)

2 teaspoons fish sauce

½ teaspoon sugar

1 teaspoon Thai thin soy sauce (or light soy sauce)

1 teaspoon dark soy sauce

½ teaspoon sesame oil

ground white pepper

¼ cup chicken stock (hot)

Directions at thewoksoflife.com

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