Dinner · Vietnamese · 10 min
Gà Xào Sả Ớt (Vietnamese Lemongrass Turkey Stir-Fry)
- Calories
- 241
- Protein
- 17g
- Carbs
- 16g
- Fat
- 11g
Ingredients
- 59.1 g Ground Turkey
- 121.8 g Broccoli, raw
- 97.4 g Zucchini, raw
- 5.2 g Olive oil
- 5.8 g Palm sugar (or honey for sweetness)
Method
- 01Heat a heavy-bottomed wok or skillet over high heat. Add the olive oil and swirl to coat.
- 02Add the ground turkey, using a spatula to break it into small, uniform pieces. Sauté until the meat is browned and fragrant.
- 03Add finely minced lemongrass (the white tender parts) and a bird's-eye chili if desired, stirring constantly for 30 seconds until the aromatics release their perfume.
- 04Add the broccoli florets and zucchini rounds. Stir-fry vigorously for 3-4 minutes; the vegetables should remain vibrant green with a slight snap.
- 05Deglaze the pan with a splash of water, stir in the palm sugar, and cook until the sauce lightly glazes the mixture and the sugar dissolves into a sticky, sweet-savory coating.
- 06Remove from heat immediately. Serve in a shallow bowl, ensuring the aromatics are distributed evenly. Serve hot, perhaps with a squeeze of fresh lime.
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