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cambodian

Claypot Style Eggplant And Minced Chicken With Basil

This stir-fried dish pairs ground chicken with eggplant, cut into chunks, garlic, minced and fresh basil leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

37 g Protein
75 g Carbohydrates
22 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 157g ground chicken 225 kcal
  • 194g jasmine rice, cooked 252 kcal
  • 203g eggplant, cut into chunks 51 kcal
  • 7g garlic, minced 10 kcal
  • 9g neutral oil 80 kcal
  • 9g soy sauce 6 kcal
  • 9g fish sauce 3 kcal
  • 5g white sugar 19 kcal
  • 74g water 0 kcal
  • 11g fresh basil leaves 4 kcal

Cooking instructions

  1. neutral oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
  2. ground chickengarlic
    Add garlic and cook 20 seconds, then add minced chicken and stir-fry until mostly cooked.
  3. eggplantneutral oil
    Add eggplant and toss 1 minute to coat in oil.
  4. eggplantsoy saucefish saucewhite sugarwater
    Add soy sauce, fish sauce, sugar, and water. Cover and simmer 8 to 10 minutes until eggplant is tender and sauce is glossy.
  5. fresh basil leaves
    Uncover and reduce 1 to 2 minutes if needed. Stir in basil off heat.
  6. jasmine rice
    Serve with cooked jasmine rice.

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