Chicken, mint, basil stir fry

Prep time: 20 minutes       cooking: 30 minutes

Serves 6



·      2 tbsp sunflower oil

·      1kg chicken mince

·      2 cloves garlic, finely diced

·      1 Spanish onion, diced

·      2cm piece ginger, finely diced

·      1-2 birdseye chillis (optional)

·      1 medium eggplant, diced and soaked in salted water for ~20 minutes

·      100g button mushrooms, chopped

·      1 red capsicum, diced

·      2 corn cobs, cooked and cut off the cob

·      1 bunch bok choi, chopped roughly

·      1/2 bunch mint chopped

·      1/2 bunch basil chopped

·      Sweet soy sauce

·      Fish sauce

·      Soy sauce

·      Brown rice, to serve





1.     Dice and soak the eggplant, this will remove some of the sour juices while you prep

2.     Start the brown rice as per packet instructions. This will take about half an hour to become cooked fully.  

3.     Put a large pan on medium/high heat and add the sunflower oil

4.     Add the Spanish onion and cook for 1 min

5.     Add the chilli, ginger, garlic and cook for a further 3 mins

6.     Add ~2tbsp each chopped basil and mint and ~1tbsp soy sauce and sauté for~30 seconds

7.     Add the chicken mince and break up, stirring for 3 mins until almost cooked through

8.     Add the eggplant and mushroom and cook for about 5 mins until the chicken is completely cooked and they eggplant and mushroom are soft

9.    Next, add the capsicum, corn, and bok choi

10.     Add about 1tbsp of soy sauce, fish sauce and sweet soy sauce and stir to combine, adding more as you prefer.

11.     Simmer all ingredients together for about 10 minutes

12.     Lastly, add 2tbsp each fresh chopped basil and mint and stir through

13.     Serve with brown rice