Express
Cashew Turkey Stir-Fry
with teriyaki sauce and rice
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Cashews), Milk, Wheat, Soy
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Over 30g protein
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 16 oz. Ground Turkey
- 8 oz. Broccoli Florets
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6 oz. Teriyaki Sauce
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5 oz. Edamame
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
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2 oz. Cashews
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1 oz. Butter
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates57g
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Net Carbs50g
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Fat32g
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Protein34g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Stir-Fry
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey and 1/2 tsp. salt to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. -
2 Finish the Stir-Fry
Break broccoli into bite-sized pieces using hands.
Add 2 tsp. olive oil, broccoli, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until broccoli is tender, 2-3 minutes.Remove from burner and stir in teriyaki sauce until combined.While stir-fry cooks, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add cabbage, carrots, and edamame to hot pan. Stir occasionally until vegetables are tender, 3-4 minutes. -
4 Add Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add 2 tsp. olive oil, rice, 1/2 tsp. salt, and Asian garlic, ginger & chile seasoning (to taste) to hot pan. Stir occasionally until rice is heated through, 3-5 minutes.Remove from burner. Stir in softened butter until melted and combined.Plate dish as pictured on front of card, topping rice with stir-fry. Garnish with cashews. Bon appétit!
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