Asian Turkey Stirfry

Prep: 10 minutes

Cooking: 10 minutes

Serves: 4


  • 1 ½ tbsp vegetable oil
  • 500g Steggles turkey breast stirfry
  • 2 garlic cloves, roughly chopped
  • 3cm piece ginger, finely grated
  • 1 small red onion, thinly sliced
  • 175g sugar snap peas, halved
  • 1 red capsicum, thinly sliced
  • 225gm can sliced water chestnuts, drained
  • 125gm packet fresh baby corn, halved
  • 1 bunch Chinese broccoli cut into 3cm lengths
  • ¼ cup plum sauce
  • 1 tbsp light soy sauce
  • ¼ cup water
  • Jasmine rice, coriander leaves, and sliced chilli, if desired, to serve


  1. Heat a wok over high heat. Add 1 tbsp of oil and swirl to coat. Add the turkey and stirfry, for 2 to 3 minutes or until browned. Transfer to a plate and keep warm.
  2. Add the remaining oil to the wok and swirl to coat. Add garlic, ginger and onion and stirfry for 1 to 2 minutes until fragrant. Add the sugar snap peas, capsicum, water chestnuts, corn, and Chinese broccoli, and stirfry for 1 to 2 minutes.
  3. Return the turkey to the wok with sauces and water. Stirfry for 1 to 2 minutes until heated through.
  4. Serve the turkey stirfry with jasmine rice, coriander and sliced chilli.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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