Thai Basil Chicken with Japanese Eggplant

Slice the chicken thinly. In a medium bowl, mix it with the water until absorbed, then add 1 teaspoon vegetable oil, the light soy sauce, and cornstarch. Toss until evenly coated and let it marinate while you prepare the remaining ingredients.

Heat a wok or large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the eggplant in a single layer, cover, and sear for 2 minutes. Turn the pieces, drizzle 1 tablespoon oil around the edge of the pan, cover again, and cook over medium-low heat for 2 minutes, or until just tender. Uncover, raise the heat to high, and stir-fry for about 2 minutes more, until lightly browned. Transfer to a plate.

Add 1 tablespoon vegetable oil to the wok and heat until shimmering. Spread the marinated chicken in an even layer and sear for 30 to 60 seconds per side, just until the outside is no longer pink. Transfer the chicken to the plate with the eggplant.

Return the wok to high heat and add the remaining 1 tablespoon vegetable oil. Add the garlic, scallion whites, and Thai basil. Stir-fry for about 30 seconds, just until fragrant, then return the eggplant and chicken to the wok.