INGREDIENTS:
- 350g sticky rice
- 1 Dsp olive oil
- 3 turkey breasts (cut into strips)
- 1 onion (peeled and sliced)
- 6 spring onions
- 1 carrot (thinly sliced)
- 1 red pepper (deseeded and sliced)
- 3 TBSP peanut butter
- 400g tin reduced fat coconut milk
Marinade:
- 1 TSBP brown sugar
- 1 TSP cornflour
- 2 crushed garlic cloves
- 1 TSP Chinese five-spice
- 2 TBSP light soy sauce
Garnish:
- 1 TBSP chopped coriander
- 1 TBSP chopped cashews
METHOD:
- Mix the marinade ingredients in a bowl until smooth. Add the marinade to a bowl with the sliced turkey, cover with cling film and leave to marinade in the fridge for at least 30 minutes
- Put the rice on to boil on a moderate heat for 15 minutes
- Pour the olive oil into a wok and add the onion and turkey when hot, stir frying for 3 minutes
- Add the spring onions, carrot and pepper and stir-fry for 4 minutes or until meat is tender and the veggies have softened
- Reduce the heat of the wok and add the coconut milk and peanut butter, mix well and leave to simmer until the sauce thickens
- Serve the stir-fry on the sticky rice and garnish with the coriander and cashews
NUTRITIONALS:(per serve)
KCAL 531 | PROTEIN 39G | CARBS 44G | FAT 21G
