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 sauce over every bite.

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

Calorie Smart

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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

1 unit(s)


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Green Onion

30 g


1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

1 unit(s)

Miso Broth Concentrate

(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

1 tsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories630 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate98 g
Sugar18 g
Dietary Fiber5 g
Protein32 g
Cholesterol110 mg
Sodium1670 mg
Trans Fat0.1 g
Potassium900 mg
Calcium150 mg
Iron5 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook rice
  • Add miso 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 the boiling broth, then reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 14-16 min.
  • Remove from heat. Set aside, still covered.
  • 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
  • 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
  • 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
  • Add ginger to the pan with turkey. Cook, stirring often, until fragrant, 1 min.
  • Add 1/4 cup (1/2 cup) water, hoisin sauce, chili-garlic sauce and soy sauce.
  • Cook, stirring often, until warmed through, 1-2 min.
Finish and serve
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide rice between plates, then top with stir-fried veggies and turkey.
  • Spoon any remaining sauce from the pan over turkey.
  • Sprinkle remaining green onions over top.