Thai Chicken and Eggplant Stir-fry over white rice, with Saranac Lemon Ginger Beer. Just sayin’… (Photo credit (c) Kim M. Bennett, 2012)


  • 1 T vegetable oil
  • 12 oz. boneless chicken breasts, cut into bite-sized strips
  • 2 cups Oriental eggplant, peeled and cut into bite-sized strips
  • 1 small onion, diced
  • 1 tsp minced garlic
  • 2 T.  Thai Kitchen Roasted Red Chili Paste
  • 1 T sugar
  • 3 T. fish sauce


In a wok or skillet, heat oil until very hot. Add chicken strips and stir-fry until browned. Remove from pan and place on a platter.

In a small bowl, combine chili paste, sugar and fish sauce. Reserve for later.

Add vegetables to skillet (add more oil if needed), and stir-fry until crisp-tender (about 3 minutes); return meat to skillet. Stir in chili paste mixture. Heat for 1-2 minutes, to blend flavors.

Serve over white rice. Serves 4.