Cal Smart Spicy 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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
226 g
Shanghai Bok Choy
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*
Nutrition Values
Utensils
Cooking Steps
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 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.
