we have food at home.

~ingredients:

• 1 lb chicken breast (sliced thin)
• Chicken marinade:
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tsp white pepper
  • 1 tsp baking soda
  • 1 tbsp oil
• 1/2 red bell pepper (sliced)
• 1/2 head of broccoli (chopped)
• 1 eggplant (sliced)
• 2-3 green onion (chopped, 1 inch pieces)
• 4 cloves garlic (minced)
• 2 birds eye chili (chopped)
• 4-5 stalks thai basil leaves
• neutral cooking oil 
• sauce:
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1/3 cup chicken stock

~instructions:

1. Marinate the chicken breast with the listed chicken marinade above. Set aside while you prep the veggies.
2. Veggie prep: Slice your red bell pepper into strips, then chop up the broccoli and green onion. Slice the eggplant into rectangular chunks. Mince the garlic and birds eye chili (keep the seeds depending on your spice tolerance) 
3. In a small bowl, mix together the sauce ingredients listed above and set aside. 
4. Once you’re ready to cook, heat up a wok on high heat with neutral cooking oil. Once the wok starts to smoke, add in the chicken breast in an even layer. 
5. Sear for a minute, before flipping. Stir-fry for another 1-2 minutes. The chicken breast is thin so it’ll cook fast! Remove once the chicken is 90% cooked, and set aside.
6. In the same wok, add a little more oil and toss in the garlic and birds eye chili. Toast for 30 seconds.
7. Throw in the eggplant, red bell pepper, broccoli, and green onion. Stir-fry for 2-3 minutes.
8. Pour in the sauce mixture, and cover. Lower the heat and steam the veggies for 1 minute. 
9. Uncover and add in the chicken, and stir-fry for another 1 minute. 
10. Add in the thai basil leaves, and stir until wilted. Turn off the heat. 
11. Serve over rice, and enjoy!