with Savoury Rice and Stir-Fried Veggies
This classic Southeast Asian-inspired combo of tender poultry, savoury rice and spicy sauce is full of flavour but surprisingly light! Don't forget to drizzle sauce over every bite. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Ground Turkey
250 g
Jasmine Rice
0.75 cup
Sugar Snap Peas
113 g
Carrot
1 unit
Garlic Salt
1 tsp
Green Onion
1 unit
Ginger
30 g
Chili-Garlic Sauce
1 tbsp
Hoisin Sauce
4 tbsp
Miso Broth Concentrate
1 unit
Soy Sauce
0.5 tbsp
Oil
1 tsp
Pepper
0.125 tsp
Salt
0.063 tsp
- Add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot.
- Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling broth, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 14-16 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Trim snap peas.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water.
- Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.
- Add snap peas and season with salt and pepper.
- Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then turkey. Season with remaining garlic salt and pepper.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add ginger to the pan with turkey. Cook, stirring often, until fragrant, 1 min.
- Add 1/4 cup (1/2 cup) water, hoisin sauce, chili-garlic sauce and soy sauce.
- Cook, stirring often, until warmed through, 1-2 min.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between plates, then top with stir-fried veggies and turkey.
- Spoon any remaining sauce from the pan over turkey.
- Sprinkle remaining green onions over top.
630
kcal
Calories
13
g
Fat
3
g
Saturated Fat
98
g
Carbohydrate
18
g
Sugar
5
g
Dietary Fiber
32
g
Protein
110
mg
Cholesterol
1670
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
150
mg
Calcium
5
mg
Iron
with Savoury Rice and Stir-Fried Veggies
with Savoury Rice and Stir-Fried Veggies
