Honey-Ginger Turkey Bowls
with Stir-Fried Veggies
Honey and ginger-garlic puree combine for a sweet and zesty combo in this easy rice bowl supper!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
¾ cup
Jasmine Rice
113 g
Shanghai Bok Choy
113 g
Sugar Snap Peas
2 tbsp
Ginger-Garlic Puree
1 tbsp
Honey
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
1 tbsp
Cornstarch
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 450°F.Add 1 cup (2 cups) water to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Add rice, half the garlic salt and 1 tbsp (2 tbsp) butter to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, pat turkey dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook until golden-brown, 1-2 min per side.Transfer turkey to an unlined baking sheet.Bake in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, trim snap peas. Cut bok choy into 1-inch pieces. Place in a strainer, then rinse in cool water to remove any dirt. Pat dry with paper towels.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas and bok choy. Cook, stirring occasionally, until tender-crisp, 3-4 min.Remove from heat. Season with salt and pepper, to taste, then transfer veggies to a plate.
Meanwhile, whisk together honey, ginger-garlic puree, soy sauce, cornstarch and 3/4 cup (1 1/4 cups) water in a medium bowl. When veggies are done, add honey mixture to the same pan. Bring to a gentle boil over medium. Once boiling, cook, stirring often, until sauce thickens slightly, 1-2 min.
Thinly slice turkey. Stir any turkey resting juices into the pan with sauce. Fluff rice with a fork. Divide rice between bowls.Top with veggies, turkey and sauce.
