topBanner
Coconut Sesame Turkey Fingers

Coconut Sesame Turkey Fingers

with Jasmine Rice and Sweet Chili Sauce

Read more

Crispy panko and flaky coconut give ordinary turkey strips a major boost. Fluffy jasmine and sweet chili sauce take this meal to fake-out take-out territory!

Allergens:Sulphites/SulfiteWheat/BléEgg/OeufMustard/MoutardeSesame/Sésame

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Strips

165 mL

Coconut Milk

4 tbsp

Shredded Coconut

(ContainsSulphites/Sulfite)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 unit

Shanghai Bok Choy

¾ cup

Jasmine Rice

1 unit

Lime

4 tbsp

Sweet Chili Sauce

2 tbsp

Moo Shu Spice Blend

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

2 unit

Green Onions

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1130 kcal
Fat54 g
Saturated Fat25 g
Carbohydrate112 g
Sugar18 g
Dietary Fiber9 g
Protein53 g
Cholesterol110 mg
Sodium830 mg
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Roughly chop the bok choy. Zest, then juice half the lime. Cut the remaining lime into wedges. Slice the green onions into 1-inch pieces. Pat the turkey dry with paper towels. Add the mayo, moo shu spice blend and turkey to a medium bowl. Season with salt and pepper. Toss to coat. Set aside.

2

Heat a large non-stick pan over medium-high heat. When hot, add coconut, panko and sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. Transfer to a shallow dish. Working with one turkey strip at a time, press each firmly into coconut mixture to coat completely. Transfer to a parchment-lined baking sheet.

3

Drizzle 1 tbsp oil (dbl for 4ppl) over the turkey strips. Roast turkey in the middle of the oven, until cooked through, 14-15 min.

4

While turkey cooks, in a medium pot, combine coconut milk and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, add rice. Reduce the heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

5

Meanwhile, re-heat the same large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the bok choy and green onion. Cook, stirring occasionally, until bok choy softens, 2-3 min. Season with salt and pepper.

6

Add the lime juice and sweet chili sauce to a small bowl. Stir to combine. Fluff the rice with a fork. Stir in the lime zest and season with salt. Divide the rice between plates. Top with the bok choy and turkey. Drizzle over the sweet chili lime sauce. Squeeze over a lime wedge if desired.