Directions:
- In a small bowl, mix the fish sauce, sugar, soy sauce, and lime juice; set aside.
- Heat a wok until hot; add half of the oil, then add the chicken; stir-fry until golden and cooked through, 3-4 minutes; remove from the wok using a slotted spoon; drain on paper towels and set aside.
- Heat the remaining oil in the wok; toss in the eggplant; stir-fry until golden and tender,5-6 minutes; remove from wok, drain on paper towels and set aside.
- Add garlic, chili, and lime leaves to the wok; stir-fry 30 seconds, then return the chicken and eggplant to the wok, followed by the fish sauce mixture.
- Cook over medium heat, stirring until the sauce has reduced and thickened.
- Season to taste with salt and serve topped with basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.02 Kcal (1327 kJ) | ||
| Calories from fat | 160.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.88g | 28% | |
|---|---|---|---|
| Cholesterol | 83.61mg | 28% | |
| Sodium | 1318.5mg | 55% | |
| Potassium | 723.01mg | 15% | |
| Total Carbs | 11.53g | 4% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 31.05g | 62% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 0.5mg | 3% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 104.18 Kcal (436 kJ) | ||
| Calories from fat | 52.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 28% | |
|---|---|---|---|
| Cholesterol | 27.48mg | 28% | |
| Sodium | 433.29mg | 55% | |
| Potassium | 237.6mg | 15% | |
| Total Carbs | 3.79g | 4% | |
| Sugars | 2.07g | 25% | |
| Dietary Fiber | 1.34g | 16% | |
| Protein | 10.2g | 62% | |
| Vitamin C | 2.7mg | 14% | |
| Iron | 0.1mg | 3% | |
| Calcium | 10.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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