The protein cooking time listed in this recipe has been updated.
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.
Hoisin Turkey Stir-fry with Brown Basmati Rice & Rainbow Veg
Stir-fry o’clock. Sizzled with peppers, spring onions and Chinese five-spice, our tender British turkey is even more delicious coated in sweet 'n sticky hoisin sauce. Pak choi for your greens and cashews for moreish crunch. It's ready in 20 mins.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 30g cashew nuts (Nuts)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion
- 1 pak choi
- 2 spring onion
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 25g honey
- 1 tbsp cornflour
- 300g British diced turkey breast
Nutritional Information
Calories: 616
Protein: 45g
Carbs: 63g
Fat: 21g
Ingredients
- 1 pepper (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp Chinese five-spice (use half) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 1 pak choi (use half)
- 30g cashew nuts (use half) (Nuts)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 onion (use half)
- 150g British diced turkey breast
- 25g honey (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 spring onion
- 1 tbsp cornflour (use half)
Nutritional Information
Calories: 620
Protein: 45g
Carbs: 63g
Fat: 21g
Hoisin Turkey Stir-fry with Brown Basmati Rice & Rainbow Veg
Stir-fry o’clock. Sizzled with peppers, spring onions and Chinese five-spice, our tender British turkey is even more delicious coated in sweet 'n sticky hoisin sauce. Pak choi for your greens and cashews for moreish crunch. It's ready in 20 mins.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl & a measuring jug
Get sizzlin'
- In the medium bowl, add the turkey, cornflour and a pinch of salt and toss to coat
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 9 mins, until golden
Prep & add the veg
- Meanwhile, roughly dice the onion. Dice the pepper into 2cm chunks. Trim and slice the spring onions into 3cm pieces. Trim the pak choi and cut into bite-sized pieces
- Add the pepper, onion and spring onion to the turkey pan and cook for another 6 mins, until softened. Season with salt and pepper
Combine the flavours
- Add the pak choi, ginger & garlic paste, five-spice and cashew nuts to the turkey pan
- Cook for 1 min, then pour in the hoisin, tamari, honey and 75ml water (40ml for 1 person). Toss to coat and simmer for 2-3 mins, until thickened. Add a splash of water if it gets too dry
Heat up the rice
- Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
Plate up
- Check the turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the hoisin turkey between bowls, with the rice alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.