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Thai turkey stir-fry

This Thai turkey stir-fry is ideal for a midweek meal or you can serve it as part of an Asian menu when you have friends around for a laid-back party. Serve it with Jasmine rice and some vegetable side dishes of your choice.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Thai
Calories: 1234
Ingredients Method

Ingredients
  

  • For the marinade:
  • 2 tsp light soy sauce
  • 2 tsp rice wine or dry sherry
  • 1 tsp sesame oil
  • 2 tsp cornflour
  • Salt and pepper
  • For the stir-fry:
  • 450 g turkey breast fillet
  • 1 lemongrass
  • 1 Tbsp of peanut/groundnut oil
  • 1 onion
  • 2 Tbsp chopped garlic
  • 2 tstp grated lime zest
  • 1 chilli
  • ½ tsp palm or brown cane sugar
  • I handful of Thai basil leaves or coriander leaves

Method
 

  1. Cut the meat into bite-sized cubes or thin slices. Mix the marinade, pour over the meat, and marinate for 20 minutes.
  2. Meanwhile, prepare the vegetables – chop the garlic; slice the onion; deseed the chilli & chop it finely. Remove the outer layer of lemongrass, cut it in half then smash flat with a knife or tenderiser.
  3. Heat a wok over medium flame. When it is hot, add the oil, then the turkey pieces and stir-fry for 3 minutes. Add the other ingredients (expect the fresh herbs), and stir-fry for about 5 minutes, until the turkey is golden and cooked through.
  4. Add the fresh herb leaves, stir through, then serve immediately.