Dinner · Vietnamese · 20 min
Gà Xào Sả Ớt (Vietnamese Lemongrass Turkey Stir-Fry) with Fragrant Jasmine Rice
- Calories
- 711
- Protein
- 56g
- Carbs
- 80g
- Fat
- 20g
Ingredients
- 155.8 g turkey breast
- 1 tbsp vegetable oil
- 2 tbsp lemongrass
- 200 g celeriac
- 1 tsp fresh ginger
- 1 each habanero pepper
- 1 tbsp apple cider vinegar
- 1 tbsp fish sauce
- 65 g jasmine rice
- 33.4 g pumpkin seeds
Method
- 01Rinse the jasmine rice under cold water until clear. Combine with 130 ml water in a small saucepan, bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and steam covered for 5 minutes.
- 02Slice turkey breast into thin strips. Marinate in a bowl with 1/2 tbsp apple cider vinegar, ginger juice, fish sauce, and a pinch of salt for 10 minutes.
- 03Heat 1/2 tbsp vegetable oil in a wok or heavy skillet over high heat. Add turkey strips in a single layer and stir-fry for 3 to 4 minutes until golden browned and cooked through to 165°F (74°C). Transfer turkey to a plate.
- 04Add remaining 1/2 tbsp oil to the wok over high heat. Add minced lemongrass, sliced habanero, and julienned celeriac. Stir-fry briskly for 2 to 3 minutes until celeriac is tender-crisp.
- 05Return the turkey to the wok and deglaze with the remaining 1/2 tbsp apple cider vinegar, tossing vigorously for 1 minute until well mixed and fragrant.
- 06Serve stir-fry hot over a bed of steamed jasmine rice and garnish with roasted pumpkin seeds.
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