Dinner · Vietnamese · 15 min
Ga Xào Sả Ớt (Lemongrass-Chili Turkey Stir-Fry) with Fragrant Jasmine Rice
- Calories
- 729
- Protein
- 56g
- Carbs
- 77g
- Fat
- 22g
Ingredients
- 0.4306 cup jasmine rice
- 170 g turkey breast
- 2 tbsp lemongrass
- 1 each red chili pepper
- 2 clove garlic
- 1 tbsp fish sauce
- 0.4429 tbsp canola oil
- 0.9 tbsp habanero hot sauce
- 100 g Tuscan kale
- 20 g pumpkin seeds
Method
- 01Rinse the jasmine rice until the water runs clear. Cook in a rice cooker or small saucepan with water using a 1:1.5 ratio until tender and fluffy.
- 02Heat canola oil in a wok or large skillet over high heat until smoking.
- 03Add the minced lemongrass, garlic, and sliced red chili pepper; stir-fry for 30 seconds until highly fragrant.
- 04Add the turkey breast strips to the hot pan in a single layer. Stir-fry rapidly for 4-5 minutes until cooked through and internal temperature reaches 165°F (74°C) with no pink remaining.
- 05Add the fish sauce and shredded Tuscan kale to the pan. Sauté for 1-2 minutes until the kale is wilted and tender.
- 06Serve the lemongrass turkey and kale over the warm jasmine rice, garnished with roasted pumpkin seeds.
Cook it with the whole plan around it
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