Thai Basil Eggplant Stir-Fry with Jasmine Rice

Rinse 3 cups of jasmine rice under cold water until the water runs clear. Add to a rice cooker or pot with 4.5 cups of water and cook according to package instructions (typically 15-20 minutes).

While rice cooks, cut 2.5 pounds of chicken breast into 1-inch cubes and season with salt and pepper. Set aside.

Cut 4 medium Chinese eggplants into 1-inch cubes. Place in a colander, sprinkle with salt, and let sit for 15 minutes to draw out moisture.

Slice 2 large red bell peppers into thin strips. Mince 8 cloves of garlic, 4 Thai bird's eye chilies (remove seeds for less heat), and 4 medium shallots. Pick 2 cups of Thai basil leaves from stems.

In a small bowl, mix the sauce: combine 5 tablespoons fish sauce, 3 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 tablespoon brown sugar. In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.

Heat a large wok or skillet over high heat. Add 2 tablespoons vegetable oil and cook the chicken in batches until golden and cooked through, about 5-6 minutes per batch. Remove and set aside.

Pat the eggplant dry with paper towels. Add 2 more tablespoons vegetable oil to the wok and stir-fry the eggplant until soft and golden, about 5-7 minutes. Remove and set aside.

In the same wok, add the minced garlic, chilies, and shallots. Stir-fry for 30 seconds until fragrant.

Add the bell peppers and stir-fry for 2-3 minutes until slightly softened but still crisp.

Return the chicken and eggplant to the wok. Pour in the sauce mixture and stir to combine.

Add the cornstarch slurry and stir continuously as the sauce thickens, about 1-2 minutes.

Turn off the heat and stir in the Thai basil leaves and 1 tablespoon of toasted sesame oil. The residual heat will wilt the basil.

Cut 2 limes into wedges for serving.

Serve the stir-fry over the cooked jasmine rice with lime wedges on the side.