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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!

Allergens:SesameSoyGlutenSulphites

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
Ingredients

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

Garlic

2 unit

Green Onion

¼ cup

Hoisin-Soy Sauce Blend

(ContainsSesame, Soy, Gluten, Sulphites)

2 tbsp

Corn Kernels

30 g

Ginger

340 g

Carrot

1 tbsp

Moo Shu Spice Blend

2 tbsp

Cornstarch

(ContainsSulphites)

Not included in your delivery

3 tbsp

Oil*

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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Paper Towel
Baking Sheet
Garlic Press
Peeler
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**)

4

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.

5

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.

6

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.