Technically I made this dish up last night, but I think its legal to be called Thai food since all the ingredients I used are actually Thai. This dish is super easy to make and super flavorful! Here is a run down of all the sauces you will need to prepare this masterpiece.
Alright, to our left we have mushroom soy sauce, in the middle we have fish sauce, and to the right we have oyster sauce. If you don’t already have all of these go buy them. They won’t go to waste I promise you. I use these 3 sauces in probably about 99 percent of my Thai cooking. If you don’t have access to an Asian market check out your local grocery store and see if they have these, worst case scenario you can always buy them on Amazon. Thank the Lord for Amazon!
Oh and p.s. please do not replace the mushroom soy sauce with regular soy sauce. Thanks.
Our feature item in this dish is Thai chili paste.
There she is in all of her glory! You don’t have to get this exact brand, just make sure the bottle says chili paste on it. Here it is on Amazon. Chili paste: Amazon
Here we go, go grab your cutting board and knife please. Start by mincing your fresh garlic (never garlic in a jar), thinly slice your shallot, and cut your eggplant into bite sized pieces. Feel free to use regular eggplant if you cant find Thai eggplant, or for that matter you could sub pretty much any vegetable in the universe and this dish would still be good.
Next, pound the chicken in a zip lock (so icky chicken juices don’t splash all over you) to flatten, then use a paper towel to dap off excess chicken juices. Cut the chicken into bite sized pieces and set aside.
Turn you stove on medium high heat and add your oil and garlic and fry until fragrant. Then add the chili paste and shallots, stirring frequently, cook until the shallots are slightly soft (about 1-2 minutes).
Add the chicken and continue to stir. When the chicken is about halfway cooked through, add the eggplant and 1/4 cup of water.
Continue stirring frequently. Add the fish sauce, mushroom soy sauce, oyster sauce, and sugar. Continue to cook and stir for about 5 minutes, until chicken is cooked through and the eggplant is soft.
How easy was that?? This dish literally takes about 15 minutes to make, if you are awesome at cutting veggies fast of course.
There is the final product!
- •1 lb. chicken breast or tenders
- •1 large shallot
- •3 cloves garlic
- •2 cups Thai eggplant (or regular)
- •2 tbsp. olive oil
- •1/4 cup water
- •1 heaping tbsp. chili paste
- •1 tbsp. fish sauce
- •1 tbsp. oyster sauce
- •2 tbsp. mushroom soy sauce
- •1 tbsp. sugar
- Mince the garlic, thinly slice the shallot, and cut the eggplant into bite sized pieces.
- Pound the chicken in a zip lock to flatten, then use a paper towel to dab off excess chicken juices. Cut the chicken into bite sized pieces and set aside.
- Turn the stove on medium high heat, add the olive oil and garlic and fry until fragrant. Add the chili paste and shallots, stirring frequently, cook until slightly soft, about 1-2 minutes.
- Add the chicken and continue to stir. When the chicken is about halfway cooked through, add the eggplant and 1/4 cup of water.
- Continue stirring frequently. Add the fish sauce, mushroom soy sauce, oyster sauce, and sugar. Continue to cook and stir for about 5 minutes until chicken is cooked through and eggplant is soft.