Step 1

Cut the eggplants into 1x2 inches pieces. In a medium bowl, soak the eggplant slices with water and 2 teaspoons salt to keep the eggplants from browning. Set aside while making the sauce.

Step 2

In a small bowl, mix the sauces and sugar. Set aside until ready.

Step 3

Add oil to a wok, a large frying pan, or a heavy skillet over medium-high heat. Add garlic and chilis, and fry for 30 seconds or less until fragrant but not too browned.

Step 4

Add the chicken, and cook for 4-5 minutes. Stir a few times until the chicken turns a slight golden brown. Add 2-3 tablespoons of water to the pan if the chicken gets too dry.

Step 5

Add the vegetables (save the basil for last), stir, and cook for 3-4 more minutes. Add more water if necessary to loosen up the food from the pan.

Step 6

Drain the eggplant slices and pat dry with paper towels or a clean kitchen towel. Add the eggplants and cook for 4-5 minutes until wilt and soft.

Step 7

Add the sauce, stir and cook for 1 more minute. Adjust seasoning as needed here. Add more soy sauce, sugar, or a light touch of vinegar. Also, add more chilis here if desired.

Step 8

Add the fresh basil leaves, turn the heat off and serve with cooked jasmine or brown rice. Garnish with sesame seeds and basil, and even add a dash of chili sauce if in need of more heat. Enjoy!