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.
Sweet & Sour Turkey with Mixed Peppers & Fried Brown Rice
A Friday night favourite, starring juicy British turkey. Sizzle in a sticky-sweet sauce, that's made healthy with honey and rice vinegar. Serve up with, peppers and brown rice for extra protein and fibre. The best part? It's ready in 20 mins!
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 140g tinned pineapple (pineapple, pineapple juice)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 25g honey
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 spring onion
- 1 onion
- 1 pepper
- 1 pepper
- 1 tbsp cornflour
- 300g British diced turkey breast
Nutritional Information
Calories: 534
Protein: 41g
Carbs: 69g
Fat: 11g
Ingredients
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 150g British diced turkey breast
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 2 spring onion
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pepper (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper (use half)
- 1 tbsp cornflour (use half)
- 1 onion (use half)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 25g honey (use half)
Nutritional Information
Calories: 538
Protein: 41g
Carbs: 69g
Fat: 11g
Sweet & Sour Turkey with Mixed Peppers & Fried Brown Rice
A Friday night favourite, starring juicy British turkey. Sizzle in a sticky-sweet sauce, that's made healthy with honey and rice vinegar. Serve up with, peppers and brown rice for extra protein and fibre. The best part? It's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a medium bowl, a small bowl, a large frying pan or wok, a medium frying pan & a measuring jug
Get sizzlin'
- Toss the turkey with the cornflour in the medium bowl, along with a pinch of salt and pepper
- Heat the large frying pan or wok with 2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 10 mins, turning occasionally, until golden
Do the prep
- Meanwhile, dice the peppers and onion into 2cm chunks. Thinly slice the spring onions, keeping the white and green parts separate. Drain the half tin of pineapple chunks, reserving 2 tbsp of the juice for later
Fry the veg
- Add the pepper, pineapple, onion & spring onion whites to the turkey pan
- Cook for another 5 mins, until the veg is soft and the turkey is cooked through
Make the sweet & sour sauce
- In the small bowl, In the small bowl, mix together the ketchup, tamari, vinegar, honey and the reserved pineapple juice
- Add the sauce to the turkey pan and simmer for 1-2 mins, until thick and glossy
Heat up the rice & plate up
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add 50ml water (25ml for 1 person) and a pinch of salt. Cook for 2-3 mins, until piping hot
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Share the sweet & sour turkey between bowls, with the rice alongside. Scatter over the spring onion greens
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