Thai turkey and rice

Thai turkey and rice

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 tbsp vegetable oil
110g chopped onion
3 cloves garlic, minced
454g sugar snap peas
110g grated carrot
1 (about 450-690g) cooked turkey fillet, cubed
175ml reduced-sodium chicken stock
60ml rice vinegar (regular or seasoned)
2 tbsps caster sugar
2 tbsps reduced-sodium soy sauce
1 tsp crushed red pepper or crushed hot chilli flakes
230g regular rice, cooked according to package directions
2 tbsps freshly chopped basil leaves
Salt and freshly ground black pepper
1) Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes, until soft. Add snap peas and carrots and cook for 2 minutes. Add turkey and cook for 1 minute, until golden brown on all sides.

2) In a medium bowl, whisk together the stock, vinegar, sugar, soy sauce and pepper flakes. Add mixture to pan and bring to a simmer.

3) Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.

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