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5 Spice Turkey Stir Fry

5 Spice Turkey Stir Fry

with mixed veg and coconut
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
362 kcal
Protein
: 
9.6g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

40 grams

Mango Chutney

1 pot(s)

Chinese Five Spice

150 grams

Basmati Rice

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Garlic Clove

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Carrot

2 unit(s)

British Turkey Steaks

25 grams

Desiccated Coconut

Not included in your delivery

2 tbsp

Water

300 milliliter(s)

Water for the Rice

Energy (kJ)1516 kJ
Energy (kcal)362 kcal
Fat1.3 g
of which saturates0.3 g
Carbohydrate82.7 g
of which sugars17.1 g
Dietary Fibre3.8 g
Protein9.6 g
Salt2.4 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring the water for the rice (see ingredients for amount) to the boil in a saucepan over high heat. When boiling, stir in the basmati rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat and leave to the side for another 10 mins (still with the lid on) - the rice will continue to cook in its own steam.

2

Meanwhile, halve the pepper then discard the core and seeds. Chop into thin strips. Trim the top and bottom from the carrot, cut in half lengthways then thinly slice widthways. Repeat with the courgette. Peel and grate the garlic (or use a garlic press).

3

Slice the turkey steaks widthways into thin strips and pop into a bowl. Season with the Chinese 5 spice and a pinch of salt and pepper. Toss well to coat in the spice and seasoning. IMPORTANT: Wash your hands after handling raw meat!

4

Heat a frying pan or wok over medium-high heat and add the dessicated coconut. Cook until golden, stirring frequently, 2-3 mins (watch carefully as it can burn easily!). Transfer to a bowl and return the pan to high heat. Add a splash of oil and when hot add the pepper, carrot and courgette. Stir fry until starting to soften, 4-5 mins. Transfer to a bowl and set aside for later. 

5

Increase the heat to high and add another drizzle of oil. Add the turkey and stir fry until golden on all sides, 2-3 mins. Lower the heat to medium and add the garlic. Cook, stirring for 30 seconds then add the soy, mango chutney and water (see ingredients for amount). Keep cooking until the turkey is no longer pink in the middle and sauce is rich and bubbling, another 2-3 mins. 

6

Return the cooked veggies to the pan and heat until piping hot, 1 minute. Fluff the rice up with a fork and stir through half the toasted coconut. Share between your plates and top with the stir fry. Finish with a sprinkle of the desiccated coconut. Enjoy!

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