Thai Turkey and Rice (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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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