The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
-
2 tbsp rice vinegar(Rice Vinegar, Salt)
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 600g British turkey breast mince
-
4 tbsp tomato ketchup(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 pepper
- 1 unwaxed lime
- 25g honey
- 160g mangetout
- 2 spring onion
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
200g brown rice(100% Brown Rice)
Allergens
Contains:
Peanuts, Soya
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 131Kcal | 507Kcal |
| 547kJ | 2120kJ | |
| Fat | 3.1g | 12g |
| of which saturates | 0.6g | 2.2g |
| Carbohydrates | 15g | 57g |
| of which sugars | 3.6g | 14g |
| Protein | 11g | 42g |
| Salt | 0.51g | 2.0g |
| Fibre | 1.8g | 6.9g |
Ready in 20
High protein
5 plants
Low sat fat
Sticky British Turkey Stir-fry with a Lime Peanut Crunch
It's stir-fry o'clock! Sizzle tender British turkey till golden, then coat in a more-ish sticky sauce, made with sweet honey and tangy rice vinegar. Toss with juicy peppers and crunchy mangetout, made extra fragrant by adding ginger and garlic. Fluffy brown rice soaks up all the flavour. A lime peanut topping adds the perfect crunch!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater & 2 small bowls
Cook the rice & make the peanut lime topping
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, zest and halve the lime. Roughly chop the peanuts. Thinly slice the spring onions, keeping the white and green parts separate
- In a small bowl, mix together the lime zest, peanuts and spring onion greens
Start the stir fry
- Dice the peppers into 2cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey and season with salt and pepper
- Cook for 5-7 mins, breaking up the turkey with a wooden spoon, until golden brown. Remove the turkey from the pan and set aside
- Reheat the pan with 2 tsp oil on medium-high heat. Once hot, add the pepper, spring onion whites, mangetout and the ginger & garlic paste, cook for 4-5 mins, until softened
Make the sauce
- Meanwhile, in the other small bowl, mix together the honey, rice vinegar, tamari, ketchup and the juice from half the lime
- Add the sauce to the frying pan bring to a boil. Return the turkey to the pan and simmer for 2 mins, until the sauce has thickened. Remove from the heat and season with salt and pepper to taste
Plate up
- Serve the turkey stir-fry into bowls, with the rice alongside. Garnish with the optional lime peanut topping and the remaining lime, cut into wedges
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