Next day delivery for: Delhi, Mumbai, Pune, Bangalore, Hyderabad | Thrice a week, Mon, Tue & Fri deliveries for: Chennai | Twice a week, Tuesday & Friday deliveries for: Kochi, Kolkata, Chandigarh | Once a week, Wednesday delivery for: Coimbatore, Goa, Lucknow, Jaipur, Ahmedabad

Next day delivery for: Delhi, Mumbai, Pune, Bangalore, Hyderabad | Thrice a week, Mon, Tue & Fri deliveries for: Chennai | Twice a week, Tuesday & Friday deliveries for: Kochi, Kolkata, Chandigarh | Once a week, Wednesday delivery for: Coimbatore, Goa, Lucknow, Jaipur, Ahmedabad

Plant Based Thai Chilli Basil Chicken

Prep Time: 10 min | Cooking time: 20 mins

INGREDIENTS

  • 1 Packet Blue Tribe Plant Based Chicken Keema
  • 1 Tbsp Oil
  • 2 Tbsp Vegetarian Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 3 Tbsp Red Bell Pepper chopped1 Onion chopped
  • 4 Red Thai Bird Chilies minced (Depending on your spice tolerance)
  • 1 Thai Basil Leaves, roughly chopped
  • 1 Tbsp Sugar
  • Salt

METHOD

  • 1. Defrost the BTPB Chicken Keema as per box instructions
  • 2. Heat oil in a pan, add the garlic and thai bird chillies and cook till fragrant. Add the bell peppers and onions and cook until the onions turn translucent
  • 3. Add the Packet Blue Tribe Plant Based Chicken Keema and cook for 2 minutes
  • 4. Add the Oyster Sauce, Soy Sauce, Sugar and Salt and bring to a simmer
  • 5. Finish with the thai basil leaves and serve with steamed rice

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