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Crispy Turkey in Sweet Teriyaki Sauce

Crispy Turkey in Sweet Teriyaki Sauce

with rice and pan-fried green beans
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Get 50% off your first box!
Calories
: 
836 kcal
Protein
: 
53.4g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Wheat
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

150 grams

Jasmine Rice

320 grams

Irish Turkey Breast

1 sachet(s)

Teriyaki Sauce

(Contains: Soya, May contain traces of allergens, Cereals containing gluten, Soya, Wheat)

150 grams

Green Beans

1 sachet(s)

Sweet Chilli Sauce

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 unit(s)

Garlic

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

2 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3497 kJ
Energy (kcal)836 kcal
Fat24.9 g
of which saturates4 g
Carbohydrate106.5 g
of which sugars21.6 g
Dietary Fiber4.3 g
Protein53.4 g
Salt3.1 g
Potassium214.5 mg
Calcium52.5 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid

Cooking steps

Cook the Rice
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Crumb the Turkey
2
  • In a bowl, mix breadcrumbs with 2 tbsp oil (per 2P). Season with salt and pepper. 
  • Pop the turkey on a lined baking tray. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey.
  • Spoon the mayo over the top of the turkey. 
  • Top with the crumb. Press down firmly with the back of a spoon.
Cook the Turkey
3
  • When the oven is hot, place the turkey on the top shelf.
  • Bake until cooked through and golden on top, 10-15 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
Pan-fry the Green Beans
4
  • Trim the green beans. Peel and grate the garlic (or use a garlic press).
  • When the turkey has 10 mins of cooking time left, place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the green beans until starting to char, 2-3 mins. 
  • Stir in the garlic, lower heat to medium and cook for 1 min. Add a splash of water and cover with a lid or some foil.
  • Cook until tender, 4-5 mins. Remove from the pan, set aside and cover to keep warm.
Warm the Sauce
5
  • Return the pan to medium-high heat.
  • Add the teriyaki sauce along with a splash of water.
  • Cook, stirring, until warmed through, 1 min.
  • Remove from the heat and stir through the sweet chilli sauce.
Finish and Serve
6
  • Fluff up the rice with a fork and divide between plates.
  • Serve the pan-fried green beans and crumbed turkey alongside. 
  • Drizzle the tangy teriyaki sauce over the turkey and rice.
Meal right image

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