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 Chilli Turkey with Mushroom Rice
choi sum
Ready in 20
High protein
New
Low sat fat
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 unwaxed lime
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 120g chestnut mushrooms
- 100g choi sum
- 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 carrot
- 300g British turkey breast mince
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g hot honey (Honey, Chili Extract)
- 1 tsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tsp cornflour
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 571
Protein: 41g
Carbs: 64g
Fat: 17g
Sweet & Sour Chilli Turkey with Mushroom Rice
choi sum
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Cooking Instructions
- Boil a kettle. Coarsely grate the carrot. Heat a large frying pan with 2 tsp oil on a medium-high heat. Cook the carrot with half the garlic ginger paste and a pinch of sea salt for 2 mins until softened. Add the turkey, chilli paste and honey. Cook for 3 mins. Cut the choi sum into bite-sized pieces and add to the pan along with the tamari and ketchup.
- Mix the cornflour in a jug with 50ml cold water then add the half stock cube and dissolve it in a further 250ml boiling water. Add the stock mixture to the pan and simmer for 2-3 mins until the sauce has thickened and the turkey is cooked. Add the juice of half a lime (or to taste) and season with sea salt.
- Meanwhile; thinly slice the mushrooms. Heat a medium saucepan with 2 tsp oil on a medium-high heat. Add the mushrooms and remaining garlic ginger paste. Cook for 2-3 mins until golden then add the rice, 50ml water and a good pinch of sea salt. Break the rice up using a wooden spoon and cook for 2-3 mins until hot.
- Serve the rice in bowls alongside the sweet and sour turkey. Serve remaining lime as wedges.
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