Cal Smart Spicy Ginger Turkey
with Savoury Rice and Stir-Fried Veggies- Soy
- Sesame
- Mustard
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
Ingredients
340 g
Turkey Breast Portions
¾ cup
Jasmine Rice
226 g
Shanghai Bok Choy
170 g
Carrot
1 tsp
Garlic Salt
2 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
2 tsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add broth concentrate, half the garlic salt and 1 cup water (dbl for 4 ppl) 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, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice green onions. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!) Peel, then mince or grate garlic. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. While the pan heats, pat turkey dry with paper towels. Season with remaining garlic salt and pepper. When hot, add 1/2 tsp oil, then turkey. (NOTE: Don't overcrowd the pan. Sear turkey in batches if needed, using 1/2 tsp oil per batch.) Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, heat the same pan over medium-high. When hot, add 1/2 tsp oil (dbl for 4 ppl), then carrots. Cook, stirring occasionally, until carrots start to soften, 3-4 min. Add bok choy. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 1-2 min. Remove the pan from heat, then cover to keep warm.
Reheat the same pan over medium. 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.
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.
