Cal Smart Hoisin-Ginger Turkey
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Cal Smart Hoisin-Ginger Turkey

Cal Smart Hoisin-Ginger Turkey

with Savoury Rice and Stir-Fried Veggies

This classic Southeast Asian-inspired combo of tender poultry, savoury rice and spicy sauce is full of flavour but surprisingly light! Don't forget to drizzle the spicy sauce over every bite.

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

Tags:
Spicy
Easy Clean-up
Calorie Smart
Allergens:
Soy
Sesame
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

170 g

Carrot

1 tsp

Garlic Salt

1 unit

Green Onion

15 g

Ginger

1 tbsp

Chili-Garlic Sauce

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate96 g
Sugar18 g
Dietary Fiber4 g
Protein32 g
Cholesterol110 mg
Sodium1370 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

Medium Pot
Strainer
Measuring Cups
Peeler
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to boiling broth, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, thinly slice green onions.Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Trim snap peas.Peel, then mince or grate 1 tbsp (2 tbsp) ginger.

Stir-fry veggies
3

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.Add snap peas and season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Cook turkey
4

Reheat the same pan over medium-high.When hot, add 1/2 tsp (1 tsp) oil, then turkey. Season with remaining garlic salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**

Make ginger sauce
5

Add ginger to the pan with turkey. Cook, stirring often, until fragrant, 1 min.Add 1/4 cup (1/2 cup) water, hoisin sauce and chili garlic sauce. Cook, stirring often, until warmed through, 1-2 min.

Finish and serve
6

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

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