Thai Turkey and Rice

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 pound sugar snap peas
  • 1/2 cup shredded carrots
  • 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 sugar
  • 2 tablespoons reduced-sodium soy 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 leaves
  • Salt and freshly ground black pepper
Directions

Heat 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.

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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