- 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 Lilydale Free Range Chicken Mince
- Steamed rice, to serve
- Fried eggs, to serve
- Heat 2 tbs oil in a wok or large frypan over medium-high heat.
- Add eggplants, season and cook, stirring, for 3-4 minutes until golden.
- Remove from pan and set aside.
- 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.
- Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned.
- Return the eggplant to pan and toss to warm through.
- Divide rice, chicken and eggs among plates.
- Top with remaining basil and chilli.
Chopped Chili Chicken Stir-Fry
Serves: 4 persons
|Amount Per Serving:|
|% Daily Value*|
|Total Fat 25.46 g||38.5%|
|Saturated Fat 4.94 g||20%|
|Trans Fat 0.08 g|
|Cholesterol 107.5 mg||35.7%|
|Sodium 782.79 mg||32.6%|
|Total Carbohydrate 14.55 g||4.7%|
|Dietary Fiber 4.91 g||16%|
|Sugars 6.14 g|
|Protein 26.18 g|
|Vitamin A 6.62 %||Vitamin C 46.47 %|
|Calcium 7.17 %||Iron 15.22 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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