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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shanghai Bok Choy
Sweet Chili Sauce
Moo Shu Spice Blend
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
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.
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.
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.
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.
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.
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.