Thai Turkey and Rice

4.6(15)

by Robin Miller·published 2016-11-20

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AsianMain Dish

Servings

4 servings

Total time

—

Calories / serving

463 kcal

Ingredients (14)

serves

1 tablespoon vegetable oilvegetable-oil
1/2 cup chopped oniononion
3 cloves garlic, mincedgarlic
1/2 pound sugar snap peassugar
1/2 cup shredded carrotscarrot
1 cooked turkey tenderloin, cubed (about 2 to 3 cups)
3/4 cup reduced-sodium chicken broth
1/4 cup rice vinegar (regular or seasoned)
2 tablespoons sugarsugar
2 tablespoons reduced-sodium soy saucesoy-sauce
1 teaspoon crushed red pepper or crushed hot chili flakes
1 cup regular rice, cooked according to package directions
2 tablespoons freshly chopped basil leavesbasil
Salt and freshly ground black peppersalt-and-pepper

Instructions (2 steps)

01Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add snap peas and carrots and cook 2 minutes. Add turkey and cook 1 minute, until golden brown on all sides.
02

In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes. Add mixture to pan and bring to a simmer. Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.

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Not rich — missing servings, total time, or calories.