Step 1

Cut each chicken breast horizontally into thirds. Thinly slice. Combine the garlic and soy sauce in a medium bowl. Add the chicken and toss to coat.

Step 2

Add enough water to a wok to come three-quarters of the way up the side. Bring to the boil over high heat. Add the gai lan. Cover and cook for 2 minutes or until tender. Transfer to a plate. Cover with foil to keep warm. Discard the water and wipe the wok dry with paper towel.

Step 3

Heat the wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Add the eggplant and capsicum, and stir-fry for 2-3 minutes. Add the coconut milk and satay sauce. Bring to a simmer. Add the chicken and cook for a further 3 minutes or until the chicken is just cooked through.

Step 4

Divide rice, gai lan and chicken among serving bowls. Top with coriander to serve.