This is made possible by BBC Foods!
Ingredients
- 2 tbsp olive oil
- 3 chicken thigh fillets, cut into pieces
- 1 aubergine, cut into 2cm/¾in cubes
- 4 spring onions, sliced into 2cm/¾in pieces
- ½ courgette, cut into 1cm/½in slices
- 2 banana shallots, cut into 8 segments lengthwise
- 40g/1½oz fresh root ginger, peeled and finely grated
- 4 garlic cloves, finely sliced
- 1 fat red chilli, finely sliced
- 2 tsp freshly ground black pepper
- 4 tbsp reduced-sodium soy sauce
- 1 tbsp dark brown sugar
- 1 tsp cornflour
- handful basil leaves, roughly chopped
- freshly squeezed lime juice, to serve
Method
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Set a large frying pan over a high heat and add half the oil. Once the oil shimmer.
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Add the chicken and fry for 5 minutes.
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Remove from the pan with a slotted spoon, transfer to a plate.
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Set aside.
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Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli.
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Fry for about 15 minutes, stirring occasionally.
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Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl.
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Add a splash of water and stir until combined and the sugar is dissolved.
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Increase the heat to medium–high, return the chicken to the pan and toss together.
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Add the soy sauce mixture and allow it to bubble and thicken for a minute.
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Remove from the heat, stir through the basil and serve with a squeeze of lime juice.
Banner and Image Credit: Timolina
