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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Strips

165 mL

Coconut Milk

4 tbsp

Shredded Coconut


½ cup

Panko Breadcrumbs


2 unit

Shanghai Bok Choy

¾ cup

Jasmine Rice

1 unit


4 tbsp

Sweet Chili Sauce

2 tbsp

Moo Shu Spice Blend

2 tbsp


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

2 unit

Green Onions

1 tbsp

Sesame Seeds


Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


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

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.