Thai Stir-fry Turkey

Thai turkey stir-fry

Category: Main meal | Serves: 2

Prep time: 20 minutes | Cooking time: 13 minutes


1 tsp cornflour

4 tbsp water

1 tbsp reduced-sodium soy sauce

2-3 tsp Thai fish sauce (nam pla)

2-3 tsp sunflower oil

1 small red onion, thinly sliced

1 clove garlic, finely chopped

1cm (1/2 in) piece of root ginger, finely chopped

1 fresh red chilli, deseeded and finely chopped

175g (6oz) skinless, boneless turkey breast strips

1 tsp hot chilli powder, or to taste

1 red pepper, deseeded and sliced

1 small courgette, cut into matchsticks

55g (2oz) beansprouts

1-2 tbsp chopped fresh coriander

360g (12 1/2oz) cooked rice

  1. In a small bowl, mix cornflour with water until smooth. Stir in soy sauce and fish sauce; set aside.
  2. Heat sunflower oil in a non-stick wok. Add red onion, garlic, ginger and chilli; stir-fry over a fairly high heat for about 1 minute to release flavours. Add turkey and chilli powder; stir for about 4 minutes or until turkey is coloured all over.
  3. Add red pepper and courgette; stir-fry over a medium heat for 2-3 minutes. Add beansprouts; stir-fry for 1-2 minutes or until vegetables are softened and turkey is cooked.
  4. Add cornflour mixture to wok; stir-fry over a medium heat for 1-2 minutes or until thickened and bubbling. Remove from heat; stir in coriander. Serve with rice.

Cook's tips

  • Add the juice of half a lime at the end, along with the coriander.
  • Serve with cooked rice noodles instead of rice (as shown in the picture).

Nutritional information

Thai Turkey Stir Fry