Spicy Turkey and Green Bean Stir-Fry

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Cook: 30 min
Advertisement

Ingredients

1 1/2 cups basmati rice

1 1/2 pounds green beans, trimmed

3 tablespoons vegetable oil

1/2 teaspoon sugar

3/4 pound 99 percent lean ground turkey

1 clove garlic, minced

1 small half-sour pickle, finely chopped

2 teaspoons Asian chile paste, such as sambal oelek

1 cup fat-free low-sodium chicken broth

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry or rice vinegar (not seasoned)

2 teaspoons cornstarch

Directions

  1. Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.
  2. Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.
  3. Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.
  4. Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

32 Reviews

LynneLovesToCook

My husband and I loved this and it was very easy to make.  Two small changes, only because it is what I had on hand: used chicken stock instead of broth, and used already cooked roasted chicken that was left over.  We increased the chile paste after a taste because we like HOT.  I will definitely make this again and again. The basmati was wonderful with Chicken stir fry on top!!

See All Reviews