Five Spice Turkey Stir-Fry

Name: Five Spice Turkey Stir-Fry with Mixed Veggies and Toasted Coconut
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Bell Pepper; 40 Mango Chutney; 1 Chinese Five Spice; 150 Basmati Rice; 25 Soy Sauce; 1 Garlic Clove**; 1 Courgette; 1 Carrot; 2 British Turkey Steaks; 25 Desiccated Coconut; 2 Water; 300 Water for the Rice

with Mixed Veggies and Toasted Coconut

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This warming and hearty Turkey Stir Fry with Vegetables is bursting full of flavours and make the perfect dinner night option, from HelloFresh.

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Mango Chutney

Chinese Five Spice

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Garlic Clove**

Courgette

(May contain traces of: Celery)

Carrot

British Turkey Steaks

Desiccated Coconut

Not included in your delivery

Water

300

Water for the Rice

Nutritional information

Energy (kcal)643 kcal

Energy (kJ)2690 kJ

Fat11 g

of which saturates8 g

Carbohydrate84 g

of which sugars25 g

Protein51 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Bowl

•Grill Pan

•Plate

Instructions

Bring the water for the rice (see ingredients for amount) to the boil in a large 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.

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).

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

Heat a frying pan or wok over medium- high heat and add the desiccated coconut. Toast until golden, stirring frequently, 2-3 mins (watch carefully as it can burn easily!). Transfer to a small 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.

Leave the pan on high heat 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 sauce, 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.

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 turkey stir-fry. Finish with a sprinkling of the desiccated coconut. Enjoy!