Smoky & Sweet Chili Turkey Coconut Rice Bowl

Recipe by @fitfoodiele for Great American Turkey Co.


  • 1 package GATC Smoky & Sweet Chili Turkey Breast Strips
  • 1 + 1 + 1 tablespoons coconut oil
  • 1/4 yellow onion, diced
  • 1 inch fresh ginger, minced
  • 1 garlic clove, minced
  • 8 ounces lite coconut milk, without gums and stabilizers
  • 1/2 cup red bell pepper, diced
  • 1/4 cup matchstick carrots
  • 1/2 cup low sodium turkey or chicken broth
  • 1 cup Baby Bella mushrooms, sliced
  • 1/2 cup asparagus tips, chopped
  • sea salt and cracked black pepper to taste
  • 1/4 cup raw cashews
  • 3 cups basmati rice, precooked
  • 3 tablespoons green onion, chopped
  • 3 tablespoons fresh cilantro, chopped


  1.  In a large skillet over medium-high heat, add coconut oil, onion, ginger, and garlic. Stir for about 5-7 minutes until fragrant.

  2. In a blender, add contents from skillet and coconut milk. Blend until smooth and set aside.

  3. In the same skillet add coconut oil, GATC Smoky & Sweet Chili Turkey Strips, bell pepper, and carrots.

  4.  Stir and cook until vegetables are softened and turkey strips internal temperature reaches 165°F.

  5. Then add coconut milk mixture, broth, mushrooms, asparagus, salt, and pepper to taste. Over high heat bring to a boil.

  6. Reduce temperature to a simmer for 8-10 minutes until all ingredients are cooked and sauce thickens to desired consistency.

  7. Meanwhile, in a small saucepan set to medium-high heat, add coconut oil and raw cashews.

  8. Toss and cook for 3-5 minutes until lightly toasted. Watch closely to avoid any burning. Set aside for garnish.

  9. Serve turkey strips and mixed vegetables in a bowl over 1 cup of basmati rice, and garnish with cashews, green onion, and cilantro.

  10. Gobble up and enjoy!