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Cal Smart Hainanese-Style Turkey

Cal Smart Hainanese-Style Turkey

with Savoury Rice and Stir-Fried Veggies

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This classic Southeast Asian combo of tender poached poultry, savoury rice and spicy sauce is full of flavour but surprisingly light! Drizzle the spicy sauce over every bite.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:SpicyCalorie Smart (650kcal or less)
Allergens:Soy/SojaSesame/SésameMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

113 g

Sugar Snap Peas

1 tsp

Garlic Salt

2 unit

Green Onion

1 tbsp

Chili-Garlic Sauce

¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

1 unit

Chicken Broth Concentrate

1 unit

Garlic, cloves

30 g

Ginger

Not included in your delivery

2 tsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat9 g
Saturated Fat1.5 g
Carbohydrate88 g
Sugar16 g
Dietary Fiber5 g
Protein50 g
Cholesterol100 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small pot
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add broth concentrate, half the garlic salt and 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, thinly slice green onions. Trim, then halve snap peas. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).

2

Once broth is boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

3

While rice cooks, pat turkey dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tsp oil (dbl for 4 ppl), then turkey. Sear until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan! Sear turkey in batches, if needed, using 1/2 tsp oil for each batch!) Remove the pan from heat, then transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

4

While turkey roasts, heat the same pan over medium-high. When hot, add 1/2 tsp oil (dbl for 4 ppl), then bok choy and snap peas. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 30 sec.

5

While veggies stir-fry, heat a small pot over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then ginger. Cook, stirring often, until fragrant, 1 min. Add hoisin sauce, 2 tbsp water (dbl for 4 ppl) and chili garlic sauce. Cook, stirring often, until warmed through, 1-2 min. Remove the pot from heat. Cover and set aside.

6

Fluff rice with a fork, then stir in half the green onions. Thinly slice turkey. Divide rice between plates, then top with veggies and turkey. Spoon ginger sauce over turkey. Sprinkle remaining green onions over top.