Saucy Turkey Stir-fry

Saucy Turkey Stir-fry

with Sugar Snap Peas and Carrots

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Traditional stir-fry is great, but this stir-fry with turkey, garlic, green onions and hoisin-soy sauce is marvellous. Its fresh flavours make this delicious dish one to remember!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Breast Portions

1.5 cup

Jasmine Rice

227 g

Sugar Snap Peas

6 g


2 unit

Green Onions

¼ cup

Hoisin-Soy Sauce Blend

(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Corn Kernels

30 g


340 g


1 tbsp

Moo Shu Spice Blend

2 tbsp



Not included in your delivery

3 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate92 g
Sugar9 g
Dietary Fiber4 g
Protein50 g
Cholesterol95 mg
Sodium1200 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Paper Towel
Baking Sheet
Garlic Press
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast turkey). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Peel, then finely grate ginger. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then ginger. Cook, stirring often, until fragrant, 1-2 min. Add rice and 2 1/2 cups water. Bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


Meanwhile, pat turkey dry with paper towels, then sprinkle over half the Moo Shu spice blend. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then turkey. Cook, until golden-brown, 1-2 min per side.


Remove pan from the heat, then transfer turkey to a baking sheet. Roast, in middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, peel, then cut carrot in half, lengthwise, then into 1/2-inch thick half moons. Thinly slice green onions. Cut stems off sugar snap peas. Peel, then mince or grate garlic. In a small bowl, whisk together cornstarch, hoisin-soy blend and 1 1/2 cup water.


Heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then carrots. Cook, stirring often, until tender-crisp, 2-3 min. Add snap peas, garlic and remaining ginger. Continue cooking, stirring often, until tender-crisp, 1 min. Add cornstarch mixture and remaining Moo Shu spice blend Cook, stirring often, until thickened, 2-3 min. Season with salt and pepper.


Slice turkey. Fluff rice with a fork, then season with salt and stir in half the green onions. Divide rice between bowls, then top with turkey and stir-fry. Sprinkle over remaining green onions.