Express
Fiery Turkey and Veggie Stir-Fry
with rice and crispy wontons
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} caloriesOver 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. Sliced Cremini Mushrooms
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6 fl. oz. Korean BBQ Sauce
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5 oz. Edamame
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
- 2 oz. Baby Spinach
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1 oz. Wonton Strips
- 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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Calories560
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Carbohydrates67g
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Net Carbs61g
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Fat18g
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Protein32g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Microwave
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 steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Turkey
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey, 1/4 tsp. salt, and Asian garlic, ginger & chile seasoning (use less if spice-averse) to hot pan. Kids not a fan of extra heat? Feel free to skip the Asian seasoning.Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Reduce heat to medium. Transfer turkey to a plate. Wipe pan clean and keep over medium heat. -
2 Start the Vegetables
Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until browned, 4-6 minutes.
Add carrots, cabbage, and 1/4 tsp. salt. Stir often until vegetables are slightly browned, 3-4 minutes. -
3 Finish Vegetables and Add Turkey and Sauce
Add edamame, turkey, and spinach to hot pan, working in batches if needed (don't overflow pan). Stir occasionally until spinach is wilted, 2-3 minutes.
Add BBQ sauce (to taste) and 1/4 cup water. Stir to combine and bring to a simmer. Kids not a fan of extra heat? Feel free to skip or use less BBQ sauce.Once simmering, reduce heat to low and stir occasionally until sauce is slightly thickened, 1-2 minutes.Remove from burner.While turkey mixture cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice and 1/2 tsp. salt in a microwave-safe bowl. Stir to combine.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with turkey-vegetable mixture. Garnish with wonton strips. Bon appétit!
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