Turkey Satay Stir Fry

Serves: 4

Prep: 40 minutes

Cook: 20 minutes

INGREDIENTS:

350g sticky rice
1 Dsp olive oil
3 turkey breasts (cut into strips)
1 onion (peeled and sliced)
6 spring onions
1 carrot (thinly sliced)
1 red pepper (deseeded and sliced)
3 TBSP peanut butter
400g tin reduced fat coconut milk

Marinade:

1 TSBP brown sugar
1 TSP cornflour
2 crushed garlic cloves
1 TSP Chinese five-spice
2 TBSP light soy sauce

Garnish:

1 TBSP chopped coriander
1 TBSP chopped cashews

METHOD:

Mix the marinade ingredients in a bowl until smooth. Add the marinade to a bowl with the sliced turkey, cover with cling film and leave to marinade in the fridge for at least 30 minutes
Put the rice on to boil on a moderate heat for 15 minutes
Pour the olive oil into a wok and add the onion and turkey when hot, stir frying for 3 minutes
Add the spring onions, carrot and pepper and stir-fry for 4 minutes or until meat is tender and the veggies have softened
Reduce the heat of the wok and add the coconut milk and peanut butter, mix well and leave to simmer until the sauce thickens
Serve the stir-fry on the sticky rice and garnish with the coriander and cashews

NUTRITIONALS:(per serve)
KCAL 531 | PROTEIN 39G | CARBS 44G | FAT 21G

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