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Tender turkey seasoned with Chinese five-spice and stir-fried with fiery red chillies, ginger, garlic and crunchy vegetables, then tossed in a tangy soy, rice vinegar and sriracha sauce. It’s a quick, punchy dinner that’s ready in 20 minutes. Lean turkey and edamame make it high in protein, and the vegetables and brown rice add plenty of fibre.
1.
Toss the turkey with the five-spice, onion powder, garlic powder and white pepper.
2.
Heat the olive oil in the wok over a high heat. Stir-fry the turkey until golden and cooked through with no pink meat (5–6 minutes).
3.
Add the onion, garlic, ginger and chillies, and stir-fry for 1–2 minutes.
4.
Add the peppers, broccoli, edamame and 3 tbsp water. Cover and cook until the broccoli is just tender (3–4 minutes).
5.
Meanwhile, heat the rice pouches or dried rice following the pack instructions.
6.
Add the soy sauce, rice vinegar, sriracha and fish sauce, and toss everything together. Drizzle with the sesame oil and serve with the rice.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Skip the rice and add extra vegetables, such as pak choi or mangetout.
Cost-saving tips
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