Spicy Meatless Thai Style Basil Chicken

  • 0:45 TIME
  • 6 Portions
  • medium

Method

INGREDIENTS


15g Cooking Oil
25g Shallot, chopped
3g Garlic, chopped
250g HARVEST GOURMET™ STIR FRY MINCE
8g Red bird eye chili, chopped
12g Vegetarian Oyster Sauce
10g Light Soy Sauce
5g MAGGI® Seasoning
4g Dark Soy Sauce
5g Sugar
130ml Water
3g MAGGI® Concentrated Vegetarian Stock
5g MAGGI® Seasoning
 

  1. Heat up oil in Pan with medium high heat on stove, add in HARVEST GOURMET™ STIR FRY MINCE to saute until fully cooked and slightly caramelized. Remove from heat. Set aside.
  2. To prepare Spicy Meatless Thai Basil Chicken. use the same pan, heat up oil at medium heat on stove. Add in garlic, shallot and saute until fragrant, add in red bird eye chili and continue saute for 5 second. Add in vegetarian oyster sauce, light soy sauce, MAGGI® Seasoning dark soy sauce, water, stir and bring to boil. Once boiled, add in cooked HARVEST GOURMET™ STIR FRY MINCE into the mixture and let simmer until required texture. Season with sugar and MAGGI® Concentrated Vegetarian Stock. Add in Thai Basil leaf, give a quick stir on the mixture. 
  3. Remove from heat and transfer to required serving dish. 
  4. Serve