Thai turkey and rice

Thai turkey and rice
  • 1 tbsp vegetable oil
  • 110g chopped onion
  • 3 cloves garlic, minced
  • 454g sugar snap peas
  • 110g grated carrot
  • 1 (about 450-690g) cooked turkey fillet, cubed
  • 175ml reduced-sodium chicken stock
  • 60ml rice vinegar (regular or seasoned)
  • 2 tbsps caster sugar
  • 2 tbsps reduced-sodium soy sauce
  • 1 tsp crushed red pepper or crushed hot chilli flakes
  • 230g regular rice, cooked according to package directions
  • 2 tbsps freshly chopped basil leaves
  • Salt and freshly ground black pepper
1) Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes, until soft. Add snap peas and carrots and cook for 2 minutes. Add turkey and cook for 1 minute, until golden brown on all sides.

2) In a medium bowl, whisk together the stock, vinegar, sugar, soy sauce and pepper flakes. Add mixture to pan and bring to a simmer.

3) Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.

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