Gobble Up Turkey Stir-Fry

Gobble Up Turkey Stir-Fry

with Coconut Rice

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Many people forget about turkey except at Christmas, which is a shame as it's lean and flavourful and great in all sorts of dishes. Today we're making a colourful Asian stir-fry with a surprising secret ingredient: ketchup! It rings a delicious sweet and sour note and is actually used by lots of Chinese restaurant chefs!

Tags:Family Box

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)


1 unit(s)

Red Pepper

4 unit(s)

Spring Onion

4 unit(s)

Turkey Steak

1 unit(s)

Chicken Stock Pot

300 grams

Basmati Rice

40 grams



1.5 tbsp

Soy Sauce

(ContainsGluten, Soya)

2 tbsp


3 tbsp

Ketjap Manis


1 unit(s)


1 pack(s)

Sugar Snap Peas

50 grams

Coconut Powder

Not included in your delivery

600 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2602 kJ
Energy (kcal)622 kcal
Fat10.0 g
of which saturates8.0 g
Carbohydrate93 g
of which sugars27.0 g
Protein40 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Pop the kettle on to boil. Remove the top and bottom from the carrot (no need to peel) and grate on the coarse side of your grater. Halve, then remove the core from the red pepper and thinly slice. Remove the root from the spring onion and thinly slice. Slice the turkey into 1cm wide strips. Important: Remember to wash your hands and equipment after handling raw meat!


Pour the boiling water (see ingredients for amount) into a large saucepan on medium heat. Add the stock pot and stir to dissolve. Add the rice and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.


Meanwhile, in a small bowl, mix the ketchup with the soy sauce, honey and ketjap manis. Halve the lime and squeeze in the juice of one half. Cut the other half into wedges.


Heat a splash of oil in a frying pan (or wok) over high heat. When the oil is hot, stir-fry the turkey until browned on the outside, 5 mins. Add the pepper and cook for another 5 mins. Add the sugar snaps and the carrot. Stir-fry for 3-4 mins, then add the sauce. Stir together and cook until bubbling, then remove from the heat. Tip: The turkey is cooked when it is no longer pink in the middle.


When everything is ready you can serve the kids. Top a portion of rice with the stir-fry for each of them. Twist it up: stir the coconut powder and half the spring onion through the remaining rice. Taste and add salt and pepper if necessary.


Spoon the coconut rice for the adults into bowls and top with the stir-fry. Finish with a sprinkling of the remaining spring onion. Serve with lime wedges on the side for people to squeeze over as they please. Enjoy!