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
Make It Leaner
Use just half the stir-fry blend in Step 3 to slash 20 calories and 140 mg of sodium per serving. Save the rest to use as a salad dressing base for lunch the next day.
Ingredient IQ
Two key ingredients in our stir-fry blend are both coconut-based condiments—coconut vinegar and coconut aminos—although neither is made from the actual coconut. The vinegar is produced from the fermented sap of the tree. Aminos start as the nectar from the blossoms, which is fermented and then blended with sea salt and sometimes water. While the paleo diet has made them both popular, these versatile flavor enhancers deserve a spot in any modern pantry.

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

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

Serve

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.
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