Stir-Fried Ginger-Basil Chicken 

This was a most enjoyable meal. I made two changes to the recipe — first, I skipped the coconut milk powder in the rice and second I didn’t slice the eggplant into one inch pieces but sliced them much thinner.

The ingredients in the Blue Apron meal:

  • 10 ounces chopped chicken thighs
  • 1/2 cup Jasmine rice
  • 3 cloves garlic
  • 2 scallions
  • 1 Japanese eggplant
  • 1/4 pound Tinkerbell peppers
  • 1 large bunch Thai basil
  • 1 1-inch piece ginger
  • 2 tablespoons Ponzu sauce
  • 1/4 cup coconut milk powder
  • 1/4 cup sweet chili sauce


  • Wash and dry the fresh produce.
  • Peel and mince the garlic.
  • Peel and mince the ginger.
  • Thinly slice the scallions, separating the white bottoms and green tops.
  • Cut the eggplant into 1-inch thick rounds on an angle…..I cut them much thinner.
  • Cut out and discard the stems, ribs and seeds of the Tinkerbell peppers. Cut the peppers into 1/4 inch rings
  • Pick the Thai basil leaves off the stems.
  • Pat the chicken dry with paper towels and season with salt and pepper.
  • Whisk together the coconut milk powder and 1/4 cup of water. This is to be added to your cooked rice. We skipped this.


In a large skillet heat 2 teaspoons of oil on medium-high heat. Add the eggplant in a single layer, season with salt and pepper. Cook 2-3 minutes, flipping occasionally until softened and browned.  Transfer to a bowl.

Heat 2 teaspoons of oil on medium-high heat. Add the chicken and cook, stirring occasional, 5-7 minutes or until browned and cooked through.

Add the garlic, ginger, white bottoms of the scallions and Tinkerbell peppers. Season with salt and pepper. Cook, stirring occasionally for 1-2 minutes.


To the pan add the cooked eggplant, sweet chili sauce, ponzu sauce, 1 tablespoon of water. Also add half of the Thai basil (tearing the leaves just before adding) and half of the green tops of the scallions. Cook, stirring occasionally, 1-2 minutes, until thoroughly combined.


Divide the rice and finished stir-fry between 2 dishes. Garnish with the remaining Thai basil and green tops of the scallions. Makes 2 servings. Approximately 645 calories per serving.


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Categories: Poultry

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