Chopped chilli chicken stir fry

Chopped chilli chicken stir fry

Which came first? Chicken and egg come together in this easy weeknight fix.

INGREDIENTS
1/4 cup (60ml) peanut or sunflower oil
250g purple eggplants, chopped if large
100g pea eggplants (from Asian grocers), blanched
1 bunch spring onion, sliced
1/4 cup (75g) gluten-free chilli paste or chilli sauce
2 long red chillies, thinly sliced
1 bunch Thai basil, leaves picked
500g chicken mince
Steamed rice, to serve
Fried eggs, to serve
METHOD
1.Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
2.Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.

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Young onions have a really low caloric value. This makes it great for adding to a healthy weight loss diet. Also, something that is very important for the weight loss process – young onions contain a solid amount of fiber. Fiber is a food for the intestinal microflora and helps in the gradual digestion of food. This gradual digestion leads to the gradual release of glucose into the bloodstream, which makes us full for a long time.