Preparation time: 7-8 mins
Cooking time: 10 mins
200 gms Plantaway Chick'n Keema Masala
2 tbsp Olive Oil
1 tbsp Sliced Thai Red Chillies
2 tbsp Chopped Shallots
2 tsp Chopped Garlic
1 tsp Sugar
2 tbsp Light Soya Sauce
2 tbsp Dark Soya Sauce
2 tbsp Black Pepper Sauce
1 tbsp Veg Oyster Sauce
1 tsp Holy Basil
1 cup Cooked Jasmine Rice
Blanch the Plantaway Chick'n Keema Masala in water.
In a wok over high heat, add the Oil, Chillies, Shallots, and Garlic and fry for 1-2
Add the Plantaway Chick’n Keema and stir-fry for 30 seconds (stirring occasionally
to sear it evenly).
Add the Sugar, Light Soya Sauce, Dark Soya Sauce and Black Pepper Sauce.
Stir-fry for another minute and deglaze the pan with water. Because your pan is over
high heat, the liquid will cook off very quickly.
Add the Basil and stir-fry until wilted.
Finish with Fresh Lime Juice.
Serve over Jasmine Steamed Rice.