Spicy Thai Turkey and Cabbage Stir-Fry with Crispy Onions

This stir-fry is the perfect solution when you’re craving something quick, flavorful and satisfying. Ground turkey is cooked with garlic and scallions, then simmered in a sweet and spicy sauce made with Thai chili sauce, ponzu and sweet soy glaze. Tender red cabbage and carrot mix add crunch and color, while jasmine rice soaks up all the delicious sauce.

Topped with crispy fried onions and fresh scallion greens, this dish comes together in just 20 minutes. It’s a weeknight winner that will become a regular in your dinner rotation.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine chili sauce, ponzu, half the vinegar, 2½ TBSP sweet soy glaze and ½ tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze-we sent more.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, 1 minute. Add ground turkey and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until turkey is cooked through, 1-2 minutes. Stir in chili-ponzu mixture and cook, stirring, until slightly thickened, 1 minute more.
4. Stir red cabbage and carrot mix into pan with turkey; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork work well in this recipe. Adjust cooking time as needed.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Is this dish gluten-free?

It can be if you use gluten-free soy sauce and ensure all other ingredients are gluten-free. Check labels.