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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bang Bang Turkey Bowl with Brown Rice & Pickled Carrot
Give your weeknight meals a bang with this crispy turkey rice bowl. British turkey breast marinated in garlic, ginger and tamari then stir-fried till crispy and tender. Served with tangy pickled carrots and sweet chilli sauce.
High protein
Low sat fat
Serving size
Ingredients
- 300g British diced turkey breast
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 spring onion
- 2 tbsp cornflour
- 2 pak choi
- 25g honey
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4cm fresh ginger
- 2 garlic clove
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 carrot
- 50g edamame beans (Soya)
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 621
Protein: 46g
Carbs: 73g
Fat: 17g
Ingredients
- 4cm fresh ginger (use half)
- 2 garlic clove
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 British turkey breast (use half)
- 25g honey (use half)
- 1 carrot (use half)
- 2 pak choi
- 1 spring onion (use half)
- 2 tbsp cornflour
- 50g edamame beans (Soya)
Nutritional Information
Calories: 616
Protein: 35g
Carbs: 87g
Fat: 15g
Bang Bang Turkey Bowl with Brown Rice & Pickled Carrot
Give your weeknight meals a bang with this crispy turkey rice bowl. British turkey breast marinated in garlic, ginger and tamari then stir-fried till crispy and tender. Served with tangy pickled carrots and sweet chilli sauce.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a small frying pan, 2 medium bowls, a small bowl, a sieve, a grater & a peeler or julienne peeler
Cook the rice & marinate the turkey
- Add the rice to the saucepan and boil for 25-30 mins
- In the final 2 mins, add the edamame into the pan, until cooked, then drain. Return to the saucepan and set aside
- Finely grate the garlic and ginger. On a separate board, dice the turkey into 2cm pieces
- To a medium bowl, add half the garlic, half the ginger and half the tamari. Add the turkey and toss to coat in the marinade. Set aside
Pickle the carrot & make the sweet chilli sauce
- Peel the carrot into ribbons, then slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Transfer to the other medium bowl with the vinegar and a pinch of salt. Mix and leave to pickle
- In the small bowl, combine the chilli paste with the honey, 1 tsp olive oil and 1 tsp water. Set aside
Sizzle the turkey
- Toss the turkey in the cornflour and a good pinch of salt
- Heat the medium frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 16 mins, until cooked through
Soften the pak choi
- Meanwhile, trim and cut the pak choi into bite-sized pieces
- Heat the small frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pak choi and cook for 3-4 mins
- Add the remaining ginger, garlic and tamari. Toss to coat the pak choi and cook for 1-2 mins, until softened, then set aside and cover to keep warm
Plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Thinly slice the spring onion and stir into the rice, then share between bowls. Top with the bang bang turkey, pickled carrot and pak choi. Drizzle over the sweet chilli sauce
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