Savory turkey stir-fried with jasmine rice, tangy cranberries, and a glossy honey-garlic sauce for easy dinners.
# Ingredients:
→ Turkey & Marinade
01 - 14 oz turkey breast, diced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1/2 tsp ground black pepper
→ Rice
05 - 3 cups cooked jasmine rice, preferably day-old and cold
→ Vegetables & Aromatics
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 2 green onions, sliced, whites and greens separated
09 - 2 cloves garlic, minced
10 - 1/2 cup frozen peas, thawed
11 - 1/2 cup dried cranberries
→ Sauce
12 - 2 tbsp soy sauce
13 - 2 tbsp honey
14 - 1 tbsp rice vinegar
15 - 1 tbsp oyster sauce (optional)
16 - 1 tsp toasted sesame oil
→ Cooking
17 - 2 tbsp vegetable oil, divided
# Instructions:
01 - In a mixing bowl, toss the diced turkey with 1 tablespoon of soy sauce, cornstarch, and black pepper. Allow to marinate for 10 minutes.
02 - In a small bowl, whisk together all sauce ingredients: 2 tablespoons soy sauce, honey, rice vinegar, optional oyster sauce, and toasted sesame oil. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated turkey and stir-fry for 3–4 minutes until just cooked through. Remove the turkey from the wok and set aside.
04 - Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the minced garlic, diced carrot, and diced red bell pepper for 2–3 minutes until they are tender-crisp.
05 - Stir in the white portions of the green onions, thawed peas, and dried cranberries. Cook for an additional 1 minute.
06 - Add the cooked jasmine rice to the wok, breaking up any clumps. Stir-fry for 2–3 minutes until the rice is heated through.
07 - Return the seared turkey to the wok. Pour the prepared honey-garlic sauce over the contents. Toss everything together and cook for 2 more minutes, ensuring all ingredients are evenly coated and glossy.
08 - Remove the wok from the heat. Garnish with the green parts of the green onions and serve immediately.
