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Turkey Stir Fry

Turkey Stir Fry

with Tenderstem® and Mangetout

Balanced
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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:SoyaGluten
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Brown Basmati Rice

2 unit(s)

Turkey Steak

1 piece

Ginger

2 unit(s)

Garlic Clove

½ unit(s)

Red Bullet Chilli

1 unit(s)

Lime

1 sachet

Soy Sauce

(ContainsSoya, Gluten)

1 sachet

Sriracha

1 sachet

Mirin

½ sachet

Tomato Puree

2 unit(s)

Spring Onion

1 pack(s)

Tenderstem Broccoli ®

1 pack(s)

Mangetout

Nutritional information
Nutritional informationarrow down iconarrow down icon
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
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.
5

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.

6

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!