Orange turkey stir-fry with asparagus over black rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Orange turkey stir-fry with asparagus over black rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

35–50 Minutes

Tangy and sweet, our house-made sweet sesame stir-fry blend helps transform ground turkey into a lean-and-clean spin on orange chicken.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup black rice
  • 1 organic yellow onion
  • 10 ounces organic asparagus
  • 1 organic orange
  • 4 or 5 sprigs organic fresh cilantro
  • 10 ounces ground turkey
  • Sunbasket sweet sesame stir-fry blend (coconut aminos - coconut vinegar - sesame oil)
  • 2 ounces organic shredded carrots

Nutrition per serving

Calories 590, Total Fat 18g (23% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 400mg (17% DV), Total Carb. 77g (28% DV), Fiber 10g (36% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the stir-fry.


Prep the stir-fry ingredients

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Snap off the woody ends from the asparagus. Cut the asparagus into 2-inch lengths.
  • Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
  • Coarsely chop the cilantro for garnish.


Cook the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the turkey and sweet sesame stir-fry blend, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer to a plate. Do not clean the pan.


Cook the vegetables; finish the stir-fry

In the same pan used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the asparagus and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.
Add the turkey and any accumulated juices, carrots, and orange and cook, stirring occasionally, until the vegetables are just tender and the turkey is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the stir-fry. Garnish with the cilantro and serve.
Kids Can!
  • Measure the water for the rice.
  • Measure the onion.
  • Snap off the woody ends from the asparagus.
  • Peel the orange by hand.
  • Garnish with the cilantro.