Meal Kit

Kung Pao Turkey Farro Bowl

with water chestnuts and bok choy

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 2 tsp. Chicken Broth Concentrate
  • 2 Heads of Baby Bok Choy
  • 3 oz. Water Chestnuts
  • 1 Lime
  • Info
    2 fl. oz. Starport Kung Pao Sauce
  • Info
    ½ oz. Crispy Garlic
  • Info
    ½ cup Semi-Pearled Farro
  • 12 oz. Ground Turkey

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1


    Chop bok choy (separate) Cut waterchestnuts in half Chop green onions (separate) Juice half the lime. Cut remaining into wedges

  2. 2

    Cook Farro

    In a small pot, heat 1½ cups of water. Mix in base; bring to a simmer. Add farro and cover. Cook 15-20 minutes.

  3. 3

    Cook Turkey

    In a large nonstick saute pan over medium high heat, add 1 tsp olive oil. Cook turkey with a pinch of salt and pepper. Cook until done. Transfer to a plate.

  4. 4

    Cook Vegetables

    In the same pan over medium high heat, add 1 tsp olive oil. Add bok choy bottoms and a pinch of salt and cook 2-3 minutes. Add green onion bottoms and cook 1 minute. Add lime juice and kung pao sauce and bring to a simmer. Remove from heat and stir in bok choy tops and water chestnuts.

  5. 5

    FInish The Dish

    Top with green onion tops and crispy garlic. Serve with lime wedges.

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