Sweet Chili and Sesame Turkey

Sweet Chili and Sesame Turkey

with Garlic Rice and Bok Choy

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We’ve fired up this sizzling stir-fry with sweet chili and sesame turkey. Garlicky rice and bok choy round out this weeknight winner!


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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Strips

2 tbsp



1.5 cup

Jasmine Rice

¼ cup

Sweet Chili Sauce

1 tbsp

Sesame Seeds


12 g


⅔ cup

Green Peas

400 g

Shanghai Bok Choy

Not included in your delivery

4.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories710 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber5 g
Protein49 g
Cholesterol95 mg
Sodium500 mg
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Plunge bok choy into a bowl of cool water to wash away any grit. Peel, then mince or grate the garlic. Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then half the garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 2 1/2 cups water and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, pat turkey dry with paper towels. Season with salt and pepper. Combine sesame seeds and cornstarch in a shallow dish. Add turkey. Seal the bag and toss to coat turkey with the cornstarch-sesame mixture. Set aside.


Cut bok choy in half lengthwise. Heat a large non-stick pan over medium-high heat. When hot, add bok choy, 1/2 tbsp oil and 1/4 cup water. Cook, covered, flipping once halfway through cooking, until tender, 5-6 min. Season with salt and pepper. Set aside on a plate and cover to keep warm.


Add 1 tbsp oil to the same pan, then half the turkey. Cook, flipping once halfway through, until golden and cooked through, 4-5 min.** Transfer to a large bowl and cover to keep warm. Repeat with 1 tbsp oil, then remaining turkey.


Heat the same pan over medium heat. When hot, add 1 tbsp oil, then garlic. Cook, stirring often, until fragrant, 30 sec. Remove from heat. Transfer garlic oil to a small bowl.


Add sweet chili sauce to the bowl with turkey. Stir to coat turkey. Fluff rice with a fork, then season with salt. Stir in peas to warm through. Divide rice between plates. Top with turkey. Divide bok choy between plates, then drizzle over garlic oil.