Sweet Chili and Sesame Turkey
with Garlic Rice and Bok Choy
We’ve fired up this sizzling stir-fry with sweet chili and sesame turkey. Garlicky rice and bok choy round out this weeknight winner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Turkey Strips
2 tbsp
Cornstarch
(Contains: Sulphites)
1.5 cup
Jasmine Rice
¼ cup
Sweet Chili Sauce
1 tbsp
Sesame Seeds
(Contains: Sesame)
12 g
Garlic
⅔ cup
Green Peas
400 g
Shanghai Bok Choy
Not included in your delivery
4.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
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.
