Delicious recipe, tasted just like my favorite dish at a local thai restaurant. It's the first time I sautéed the veggies in with the turkey which added more flavor than cooking separately and combining later. I served this with brown rice and my husband came back for seconds. He was particularly pleased with the low fat content, while we both really like coconut milk it adds calories and fat, you don't need it in this receipt. Next time I will service with buttercup lettuce leaves for a fun alternative.
Thai Basil-Turkey Stir-Fry
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Amount per serving
- Calories: 410
- Calories from fat: 12%
- Protein: 27g
- Fat: 5.3g
- Saturated fat: 1g
- Carbohydrate: 64g
- Fiber: 1.8g
- Sodium: 435mg
- Cholesterol: 47mg
- 8 ounces green beans, rinsed, ends trimmed, and any strings removed
- 2 teaspoons salad oil
- 2 cloves garlic, peeled and minced
- 2 green onions (including green tops), rinsed and thinly sliced
- 2 serrano or other hot red or green chilies, rinsed, stemmed, and thinly sliced crosswise into rings (see notes)
- 1 pound ground turkey breast
- 2/3 cup fat-skimmed chicken broth
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 1 tablespoon soy sauce
- 2 teaspoons pepper
- 1 cup chopped fresh Thai or sweet basil leaves
- 1/4 cup roasted cashews
- 4 cups hot cooked jasmine rice
- 1. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook just until they turn bright green and are tender-crisp, 30 seconds. Drain and immediately rinse under cold running water until cool to touch. Cut beans diagonally into 1-inch lengths.
- 2. Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, add garlic, half the green onions, and half the chilies. Stir until fragrant, 1 minute. Add ground turkey and stir frequently until very little pink remains and turkey is crumbly, about 5 minutes.
- 3. Meanwhile, in a 2-cup glass measure, mix chicken broth, brown sugar, fish sauce, soy sauce, and pepper. Pour over turkey mixture and stir until liquid is partly evaporated and turkey is no longer pink in center of thickest pieces (cut to test), about 4 minutes. Stir in green beans and 3/4 cup chopped basil.
- 4. Pour into a serving bowl and sprinkle with the remaining basil, green onions, and sliced chilies. Top with the cashews. Serve alongside hot cooked jasmine rice.
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