The unique flavor combination of sweet basil and spicy ginger really takes the chicken and vegetables in this dish to the next level!
- 1 chicken breast, diced
- ½ cup brown Jasmine Rice
- 1 cup water
- 2 tsp extra virgin olive oil
- ½ large eggplant, chopped
- 1 red bell pepper, chopped
- 2 Tbsp chopped chives
- 1 bunch of fresh basil
- 1 Tbsp lime juice
- 1 Tbsp low sodium Tamari
- 1 tsp rice vinegar
- 1 inch piece of ginger, minced
- pinch of crushed red pepper flakes
- salt and pepper to taste.
- Pick the basil leaves off the stems, discard the stems. Gently rinse and dry the basil with a towel.
- In a small pot, combine the rice and water. Heat to boiling on high heat. Once boiling, cover the pot and reduce the heat to low. Allow to simmer for about 30 minutes or until most of the water is absorbed. Remove from heat and fluff with a fork. Allow to set in a warm place if the rice is done before the rest of the meal.
- While the rice cooks, in a large skillet heat the olive oil on medium high heat. Add the eggplant to the pan and season with salt and pepper. Cook, turning occasionally for about 5 minutes until soft and browned. Transfer to a dish.
- Pat the chicken dry with a paper towel. In the pan that you cooked the eggplant in, add the chicken and season with salt and pepper. Stir occasionally and cook for about 6 minutes, until browned and cooked. Next, add the chives, bell pepper, and ginger. Cook for another minute or until fragrant.
- Add the cooked eggplant, lime juice, Tamari, rice vinegar, red pepper flakes, 1 Tbsp of water and half of the basil (leaves torn). Cook, stirring occasionally for 2 minutes until all the liquid is reduced. Season with salt and pepper to taste.
- Divide the Jasmine Rice into two dishes then divide the stir fry over the rice. Top with torn leaves of the remaining basil.
MAKE IT GRAIN FREE: You could easily sub cauliflower rice for the Jasmine rice to make this dish grain free.
MAKE IT PALEO-FRIENDLY: You could sub coconut aminos for the tamari in this recipe to make this dish paleo-friendly.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: stir fry, low FODMAP, gluten free, dairy free
- Cuisine: Asian
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