Sweet Chili & Basil Chicken (Stir Fry), by Marya.

  *Can be made with or without the eggplant.

INGREDIENTS:

4 Boneless, skinless Chicken Breasts; cut to stir fry size

1/3 C. Sweet Chili Sauce

5-8 small assorted Sweet Peppers (Green/red/yellow/orange...whatever); cut into rings

4 cloves Garlic, minced

3 Scallions, sliced into small rings.  Keep white rings separate from green rings.

*3/4 lb. Eggplant, optional (usually I do without)

1 bunch Basil

1 2-inch piece of Ginger, diced

1/4 Ponzu Sauce (purchase by soy sauce; I opted for lime flavor)

*You will use this random sauce making this recipe a lot!

DIRECTIONS:

1. Start rice while doing the rest.  RECOMMENDATION:
1. Cook white rice as usual, but salt generously prior to heating...
2. When you add the water, start by first using a well-shaken can of coconut milk (GOYA), and the rest needed water--as in if you need 2 C. water, pour in a can of the milk, and fill the rest to the 2 C. line with water.
2. Heat a T. of oil on med/hot and cook the eggplant, seasoned generously with salt/pepper.  Cook until tender, 7-9 minutes, until browned/tender.
3. Wipe the pan once the eggplant is set aside, heat a T. of oil, and add the chix; salt/pepper.  Cook on medium/high, 5-7 mins, until cooked through.
4. Add: garlic, ginger, white bottoms of scallions, and sweet peppers.  Again, season with salt/pepper.  2 mins or so, until peppers are soft. 
5. Add: eggplant, sweet chili sauce, ponzu sauce, and half the basil (tear just before adding).  Cook 2-3 minutes longer; season if you'd like, salt/pepper.
6. Serve on-top of rice.  Garnish with green tops of scallions and remaining basil.

SO GOOD!

*Don't over-think it..just get it all prepared like pic, and do your regular stir fry thing!

Thomas' Baptism: December 30, 2017.