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Cal Smart Spicy Ginger Turkey

Cal Smart Spicy Ginger Turkey

with Savoury Rice and Stir-Fried Veggies

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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:SpicyEasy Clean-upCalorie Smart

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

170 g


1 tsp

Garlic Salt

1 unit

Green Onion

15 g


1 tbsp

Chili-Garlic Sauce

¼ cup

Hoisin Sauce

(ContainsSoy, Sesame, Mustard)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tsp


0.06 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate95 g
Sugar18 g
Dietary Fiber4 g
Protein32 g
Cholesterol110 mg
Sodium1450 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, 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, 14-16 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 1 tbsp ginger (dbl for 4 ppl).


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


Reheat the same pan over medium-high. When hot, add 1/2 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.**


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


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.