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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 with Brown Rice & Pickled Carrot
Who said weeknight meals had to be boring? Succulent British turkey breast is sizzled in a sticky garlic, ginger and tamari marinade. Dish up with rice to soak up all the flavour. Top it all off with homemade pickled carrots and a drizzle of sweet chilli sauce for extra kick.
High protein
Low sat fat
Serving size
Ingredients
- 2 spring onion
- 4 tbsp cornflour
- 4 pak choi
- 25g honey
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 600g British diced turkey breast
- 4cm fresh ginger
- 3 garlic clove
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 200g brown rice (100% Brown Rice)
- 2 carrot
Nutritional Information
Calories: 504
Protein: 43g
Carbs: 65g
Fat: 8.5g
Bang Bang Turkey with Brown Rice & Pickled Carrot
Who said weeknight meals had to be boring? Succulent British turkey breast is sizzled in a sticky garlic, ginger and tamari marinade. Dish up with rice to soak up all the flavour. Top it all off with homemade pickled carrots and a drizzle of sweet chilli sauce for extra kick.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a medium bowl, a small bowl, a sieve, a grater & a peeler or julienne peeler
Get the rice on & pickle the carrots
- Add the rice to the saucepan and boil for 25-30 mins, then drain
- Peel the carrots into ribbons. Slice the ribbons into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Add the carrot to the medium bowl with the vinegar and a pinch of salt. Leave to pickle
Marinate the turkey
- Finely grate the garlic and ginger
- Place the turkey into the large bowl and toss with half the garlic, half the ginger and half the tamari. Mix well and leave to marinate
Make the sweet chilli sauce & cook the pak choi
- Mix the chilli paste in the small bowl with the honey. Quarter the pak choi lengthways
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pak choi and cook for 3 mins, then add the remaining ginger, garlic and tamari
- Cook for 2-3 mins, until softened, then remove from the pan, set aside and cover to keep warm
Get sizzlin'
- Toss the turkey in the cornflour and a good pinch of salt
- Reheat the frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 16 mins, until golden and cooked through
Last bits & plate up
- Finely slice the spring onions and mix into the rice
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the bang bang turkey into bowls, with the rice, pickled carrot and pak choi alongside. Drizzle over the sweet chilli sauce (for those who'd like the heat)
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