Dinner · Chinese · 15 min
Turkey Thigh Stir-fry with Sugar Snap Peas and Sesame-Soy Glaze
- Calories
- 878
- Protein
- 69g
- Carbs
- 92g
- Fat
- 27g
Ingredients
- 69.5 g long-grain white rice
- 160 ml water
- 266.7 g turkey thigh
- 127.2 g sugar snap peas
- 106 g spinach
- 16 g sesame oil
- 26.1 g tamari soy sauce
- 26.6 g honey
Method
- 01Rinse the long-grain white rice under cold water until clear. Combine with 160 ml water in a small saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender and water is absorbed. Fluff with a fork.
- 02Whisk together the tamari soy sauce and honey in a bowl to make the glaze.
- 03Heat sesame oil in a wok or skillet over high heat. Add sliced turkey thigh and sear without moving for 2 minutes to brown. Stir-fry for another 2 to 3 minutes until fully cooked through and no longer pink (internal temperature reaches 165°F/74°C).
- 04Add sugar snap peas and stir-fry for 2 minutes until bright green and crisp-tender.
- 05Fold in spinach and pour in the glaze. Stir constantly for 1 minute until spinach wilts and the glaze coats the turkey and vegetables smoothly.
- 06Serve the stir-fry over the fluffy steamed rice immediately.
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