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Turkey Stir-Fry

with Carrot Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
385 kcal
Protein
: 
11.2g protein
Total
: 
35 minutes
Difficulty
: 
Medium
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

½ unit(s)

Bell Pepper

½ sachet(s)

Chicken Stock Powder

150 grams

Basmati Rice

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Honey

25 grams

Coconut Powder

150 grams

Sugar Snap Peas

2 unit(s)

Spring Onion

½ unit(s)

Lime

1 sachet(s)

Tomato Ketchup

1 unit(s)

Carrot

2 unit(s)

British Turkey Steaks

25 grams

Ketjap Manis

(Contains: Soya)

Not included in your delivery

300 milliliter(s)

Water

Energy (kJ)1611 kJ
Energy (kcal)385 kcal
Fat1.3 g
of which saturates0.3 g
Carbohydrate86.6 g
of which sugars20.2 g
Dietary Fibre4.9 g
Protein11.2 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Peel the carrot and remove the top and bottom. 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. Keep the white and green parts separate. Slice the turkey into 1cm wide strips.

2

Put the water (amount specified in ingredient list) in a large saucepan and bring to a boil. Add the chicken stock pot and stir to dissolve. Add the rice and pop on a lid. Simmer for 10 mins. Remove the pan from the heat and leave to rest with the lid on for 10 mins. The rice will finish cooking in its own steam.

3

In a small bowl, mix the tomato 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.

4

Put 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 the white parts of the spring onion. Cook for another 5 mins. Tip: The turkey is cooked when it is no longer pink in the middle. Add the sugar snaps and half the carrot. Stir-fry for 3-4 mins. Then add the sauce. Cook until bubbling then remove from the heat.

5

Stir the leftover carrot and the coconut powder through the rice. Taste and add salt and black pepper if it needs it.

6

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

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