Thai Turkey and Rice

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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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