Protein Swap | Speedy Sweet Chili Turkey Sauté
with Creamy Lemongrass Slaw
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
If you’re short on time, you don’t have to be short on Thai. Ginger, garlic and sweet chili sauce quickly bring full-bodied flavours to this turkey sauté. A crisp, fragrant, creamy slaw is exactly what you want to eat with it.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 150g Shredded cabbage
- 2 Cucumbers
- 15ml Ginger-garlic purée
- 30ml Rice vinegar
- 30ml Sweet chili sauce
- 30ml Mayonnaise
- 15g Minced lemongrass
- 227g Pre-cooked jasmine rice
Contains: Eggs
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
2 g
Sodium
480 mg
Total Carb
50 g
Sugars
13 g
Protein
36 g
Fibre
2 g
Preparation
Cook & coat the beef
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the beef*, ginger-garlic purée and ⅔ of the lemongrass; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the chili sauce; stir well.
Make the slaw
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- In a medium bowl, combine the cabbage, cucumbers, mayo, vinegar, remaining lemongrass and S&P.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
- Transfer to a bowl; season with a pinch of salt.
Plate your dish
- Divide the rice between your plates.
- Top with the slaw and beef. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
