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Ingredientes
- 1 Tbsp. Oil
- 350 gm Turkey breast, cut into strips (12 ounce)
- 2 stk celery, cut into matchsticks
- 1 x Yellow pepper, sliced
- 175 gm Red cabbage, finely shredded (6 ounce)
- 2 tsp Schwartz Thai 7 Spice Seasoning
- 1 tsp Cornflour
- 2 Tbsp. Light soy sauce
- 1 Tbsp. Honey
- 1 x Lemon, Juice of
- 1 x 175 gram lon grain rice, (6 ounce)
- 1/4 tsp Schwartz Thai 7 Spice Seasoning
- 2 x Schwartz Cardamom Pods, lightly crushed
- 450 ml Chicken stock, (3/4 pint)
- 1 Tbsp. Schwartz Coriander Leaf
Direcciones
- Heat the oil in a large frying pan and fry the turkey for 2-3 min. Add in the vegetables and Thai 7 Spice and stir-fry for a further 2-3 min.
- Blend the cornflour with the soy sauce, honey and lemon juice and add in to the pan. Bring to the boil, stir and cook for 1 minute. Meanwhile, place all the fragrant rice ingredients in a pan. Bring to the boil. Cover and simmer for 15 min till the rice is tender and the liquid is absorbed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 82 | 41% |
| Total Fat 9.15g | 11% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.09g | |
| Cholesterol 51mg | 17% |
| Sodium 696mg | 29% |
| Potassium 445mg | 13% |
| Total Carbs 9.11g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.09g | 4% |
| Protein 19.59g | 31% |
