Smoky & Sweet Chili Turkey Coconut Rice Bowl
Recipe by @fitfoodiele for Great American Turkey Co.
Ingredients
- 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
Directions
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In a large skillet over medium-high heat, add coconut oil, onion, ginger, and garlic. Stir for about 5-7 minutes until fragrant.
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In a blender, add contents from skillet and coconut milk. Blend until smooth and set aside.
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In the same skillet add coconut oil, GATC Smoky & Sweet Chili Turkey Strips, bell pepper, and carrots.
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Stir and cook until vegetables are softened and turkey strips internal temperature reaches 165°F.
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Then add coconut milk mixture, broth, mushrooms, asparagus, salt, and pepper to taste. Over high heat bring to a boil.
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Reduce temperature to a simmer for 8-10 minutes until all ingredients are cooked and sauce thickens to desired consistency.
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Meanwhile, in a small saucepan set to medium-high heat, add coconut oil and raw cashews.
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Toss and cook for 3-5 minutes until lightly toasted. Watch closely to avoid any burning. Set aside for garnish.
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Serve turkey strips and mixed vegetables in a bowl over 1 cup of basmati rice, and garnish with cashews, green onion, and cilantro.
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Gobble up and enjoy!