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Balanced Turkey Stir-Fry

with Tenderstem and Mangetout
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
335 kcal
Protein
: 
12.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

2 unit(s)

British Turkey Steaks

1 unit(s)

Ginger

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

1 unit(s)

Lime

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Sriracha Sauce

15 milliliter(s)

Mirin

15 grams

Tomato Puree

2 unit(s)

Spring Onion

80 grams

Tenderstem® Broccoli

80 grams

Mangetout

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)1400 kJ
Energy (kcal)335 kcal
Fat1.5 g
of which saturates0.3 g
Carbohydrate71.2 g
of which sugars5.3 g
Dietary Fibre5.6 g
Protein12.1 g
Salt2.3 g
Potassium184.1 mg
Calcium20.1 mg
Iron0.5 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.

Instructions

1

Bring a large saucepan of water to the boil with a pinch of salt for the rice. When boiling, add the rice and cook for 12 mins. Drain in a sieve then return to the pan (off the heat) with the lid on the keep warm.

2

Meanwhile, chop the turkey into 2cm chunks. Peel and grate the ginger and garlic (or us a garlic press). Halve the chilli, deseed and chop finely. Zest the lime and chop into quarters. Put the ginger, garlic, a pinch of chilli, soy sauce, sriracha, mirin, tomato puree and lime juice in a bowl. Stir to combine. Add the turkey and use your hands to coat thoroughly. IMPORTANT: Remember to wash your hands after handling raw meat.

3

Trim the spring onion and finely slice. Chop the tenderstem in half widthways. Heat a drizzle of oil in a wok or large frying pan on high heat.

4

When hot, carefully lift the turkey pieces out of their marinade and into the pan - leave as much marinade behind in the bowl as you can, we will use it later. Stir-fry the turkey until browned on the outside, 2-3 mins. Lower the heat and add the tenderstem. Stir-fry for another 2-3 mins.

5

Add the mangetout to the pan and stir-fry for 2 mins, then reduce the heat and add the remaining marinade. Stir together and cook until the sauce is glossy, the veg are soft and the turkey is cooked, 3-4 mins. TIP: Add a splash of water if it looks dry. IMPORTANT: The turkey is cooked when no longer pink in the middle.

6

Fluff up the rice with a fork and stir through the lime zest, spring onion and remaining chilli. Season to taste with salt and pepper. Serve in bowls with the turkey stir-fry on top. Enjoy!

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