Sweet & Spicy Turkey Stir-Fry

with Rice, Snow Peas & Mushrooms

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    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
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Two vibrant ingredients combine to add layers of dynamic flavor to this easy stir-fry: spicy sambal oelek, an Indonesian chile paste, and sweet chili sauce, a popular condiment that tempers spicy red chile with sugar, vinegar, and more. A bed of fluffy jasmine rice studded with earthy mushrooms and tender snow peas is perfect for catching every bite of the bold sauce.

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ingredients
Sweet & Spicy Turkey Stir-Fry with Rice, Snow Peas & Mushrooms
Title
  • 1⅛ lbs Chopped Turkey Breast
  • 1 cup Jasmine Rice
  • 2 cloves Garlic
  • ½ lb Snow Peas
  • ½ lb Cremini Mushrooms
  • 1 Tbsp Sambal Oelek
  • ¼ cup Cornstarch
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Apple Cider Vinegar
  • ¼ cup Mayonnaise
  • 3 Tbsps Sweet Chili Sauce
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, vinegar, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the vegetables:
3 Cook the vegetables:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Cook & finish the turkey:
4 Cook & finish the turkey:

Pat the turkey dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated turkey in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Discarding any oil from the pan, transfer the cooked turkey to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the cooked rice to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished turkey over the finished rice. Garnish with the chopped peanuts. Enjoy! 

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, vinegar, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce:
Cook the vegetables:
3 Cook the vegetables:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook & finish the turkey:

Pat the turkey dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated turkey in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Discarding any oil from the pan, transfer the cooked turkey to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

Cook & finish the turkey:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the cooked rice to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished turkey over the finished rice. Garnish with the chopped peanuts. Enjoy!