Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photo: Toby Scott
Thai turkey stir-fry with chilli and basil
The perfect midweek dinner packed with flavour, from fragrant lemongrass to zesty lime
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- 3 tsp vegetable oil
- 4 echalion shallots (or 6 regular shallots), sliced
- 1 red chilli, sliced (leave in the seeds)
- 4 garlic cloves, sliced
- 1 lemongrass stalk, very finely sliced
- 400g pack turkey breast stir-fry
- 200g pack sugar snap peas
- 1½ tbsp Thai fish sauce
- 2 tbsp lime juice
- 28g pack basil, leaves only
Method
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1
Heat half the oil in a wok or frying pan over a medium heat. Stir-fry the shallots, chilli, garlic and lemongrass for 5 minutes until softened and fragrant, adding a splash of water to stop it catching. Tip it into a bowl.
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2
Increase the heat to high and add the rest of the oil, turkey and sugar snap peas. Stir-fry for 3 minutes until the turkey is just cooked through.
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3
Mix the Thai fish sauce and lime juice with 2 tbsp water. Add to the pan along with the shallot mixture and toss everything together for 1 minute. Remove from the heat and toss the basil through just before serving.
