Bairaha Chicken Keema Stir Fry
Published on Monday, September 14, 2015 | Category: Recipes
Ingredients (serves 3 – 4)
- 1 Bairaha Chicken Keema Pack
- Soy Sauce (10ml)
- Brown sugar (5g)
- Minced garlic (1 tbsp.)
- Minced ginger (1 tbsp.)
- Red dry chillies – roughly cut (about 5 chillies)
- Sesame oil (3 tbsp.)
- Green bell pepper – cut into thin strips
- Yellow bell pepper – cut into thin strips
- Roasted cashew nuts (20 g)
- Small broccoli heads – broken
- Carrots – thinly sliced
- Onions – cut into large chunks
- Spring onions – cut slanted (2 or 3 trees)
Salt and pepper (to taste)
Method
- Defrost and cut the Bairaha Keema into medium chunks
- Heat a wok or saucepan over a stove on high heat (250°C or above)
- Add the sesame oil, onions, ginger, garlic, carrots and fry until onions turn golden brown
- Next, add all other ingredients (except for the spring onions) and cook until tender
- Finally, mix the spring onions with the rest of this stir fry and serve immediately when warm, most ideally with freshly steamed Basmati rice.