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Turkey Stir Fry

Turkey Stir Fry

with Tenderstem® and Mangetout

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Looking for a tasty midweek dinner option? Try cooking up our Turkey Stir-Fry with Tenderstem in just 20 minutes for a balanced and tasty dinnertime.

Tags:Low SaltLow Sat FatUnder 550 calories
Allergens:Cereals containing GlutenSoya

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Brown Basmati Rice

2 unit(s)

Turkey Steak

1 piece


2 unit(s)

Garlic Clove

½ unit(s)

Red Bullet Chilli

1 unit(s)


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet


1 sachet


½ sachet

Tomato Puree

2 unit(s)

Spring Onion

1 pack(s)

Tenderstem Broccoli ®

1 pack(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2201 kJ
Energy (kcal)526 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate67 g
of which sugars7.0 g
Protein52 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Fill a large saucepan with the water from your kettle and bring back to the boil with a pinch of salt, for the rice. When boiling, stir in the brown rice and cook for 20 mins. TIP: Add more water if it starts to evaporate too much. b) When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat. Cover with a lid to keep warm.


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


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


a) 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. b) Stir-fry the turkey until browned on the outside, 2-3 mins. tTIP: Don't worry if it chars a little, this will add to the flavour! Lower the heat and add the tenderstem. Stir-fry for another 2-3 mins.

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


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