Vietnamese-Style Caramelized Ginger Turkey
with Savoury Veggies and Shallot Rice
Tonight's dinner is a delicious ginger-forward chicken inspired by the sticky, caramel-braised dishes of Vietnam. A perfect balance of sweet and savoury, allow your taste buds to be whisked away with just a few simple steps!
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
250 g
Ground Turkey
¾ cup
Jasmine Rice
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
2 unit(s)
Green Onion
30 g
Ginger
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 tbsp
Fish Sauce
(Contains Anchovies May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Peel, then mince or grate ginger.
- Thinly slice green onions, keeping greens and whites separate.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper.
- Cook, stirring often, until liquid is mostly absorbed and carrots start to soften, 3-4 min.
- Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix.
- Cook, stirring often, until veggies are tender-crisp, 3-4 min. (TIP: If the pan dries out too much, add 1-2 tbsp water at a time to prevent sticking.)
- Transfer to a plate and cover to keep warm.
- Carefully wipe the pan.
- Pat chicken dry with paper towels.
- On a clean cutting board, cut chicken into 2-inch pieces.
- Add chicken and cornstarch to a shallow dish.
- Season with salt and pepper. Toss to coat.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side.
- Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook, stirring often, until fragrant and sugar dissolves, 1 min.
- Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 3-4 min.**
- Fluff rice with a fork, then stir in half the crispy shallots.
- Divide rice and veggies between plates.
- Top with chicken and any remaining sauce in the pan.
- Sprinkle remaining green onions and remaining crispy shallots over top.