Lunch · Vietnamese · 15 min
Gà Xào Sả Ớt (Lemongrass Chili Turkey Stir-fry) with Jasmine Rice
- Calories
- 600
- Protein
- 44g
- Carbs
- 60g
- Fat
- 21g
Ingredients
- 188.4 g ground turkey
- 1 tsp vegetable oil
- 1 tbsp lemongrass
- 1 each chili pepper
- 0.33 cup red bell pepper
- 0.33 cup yellow onion
- 1.5 cup broccoli
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp palm sugar
- 0.68 cup jasmine rice
- 2 sprig cilantro
Method
- 01In a small bowl, mix together the fish sauce, half of the fresh lime juice (1/2 tbsp), and palm sugar until the sugar is dissolved to make the stir-fry sauce.
- 02Heat a heavy carbon steel wok or skillet over high heat until smoking. Add 1 tsp of vegetable oil and the ground turkey breast, breaking it up with a spatula. Cook thoroughly until browned, cooked through, and no longer pink (reaching an internal temperature of 160°F / 71°C), about 5-6 minutes.
- 03Toss in the minced lemongrass, sliced red chili, red bell pepper, and yellow onion; stir-fry rapidly for 3-4 minutes until the vegetables are tender-crisp and aromatics bloom.
- 04Add the broccoli slaw and continue to stir-fry for 2 minutes.
- 05Pour in the fish sauce sauce mixture, tossing constantly for 1 minute to coat all ingredients in the glossy caramelization.
- 06Serve immediately over a bed of steamed jasmine rice. Garnish with fresh chopped cilantro and the remaining lime juice (1/2 tbsp).
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