Sweet Chili Turkey/Chicken & Green Bean Bowls

Sweet Thai chili-glazed ground turkey and green beans over jasmine rice, topped with crispy fried

onions and cilantro.

Serves: 2 

ingredients

● 1 lime
● 4 tbsp sweet soy glaze
● 6 oz green beans
● 10 oz ground turkey (or chicken)
● 1 crispy fried onions
● 3/4 cup jasmine rice
● 1/4 oz cilantro
● 1 oz sweet Thai chili sauce
● 1 1/4 cup water (for rice)
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 1 tsp cooking oil
● 1 tbsp butter

instructions

1. Cook rice
In a small pot, combine jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce to a low simmer.
Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

2. Prep
Wash and dry produce. Trim green beans if necessary; cut into 2-inch pieces. Quarter lime crosswise. Pick
cilantro leaves and roughly chop.

3. Cook turkey
Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground turkey, season with salt and
pepper. Using a spatula, press meat into an even layer; cook undisturbed until browned on the bottom, 3-4
minutes. Break up meat into pieces and continue cooking until turkey is browned and cooked through, 2-4
minutes more.

4. Cook green beans
While turkey cooks, add green beans to a microwave-safe bowl with a splash of water; cover with plastic wrap
and microwave until tender, 1-2 minutes. (No microwave? Steam beans in a small pot with a splash of water
until just tender, 5-7 minutes.)

5. Finish stir-fry
To the pan with cooked turkey, stir in green beans, sweet soy glaze, and sweet Thai chili sauce. Cook, stirring,
until turkey mixture is thoroughly coated, 1-2 minutes.

6. Finish and serve
Fluff rice with a fork; stir in butter. Season with salt and pepper. Divide rice between bowls and top with turkey
stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with remaining lime wedges.

 Sweet Chili Chicken & Green Bean Stir-Fry

Dark meat chicken and green beans in a sweet chili-soy glaze, served over rice with cashews.
15-minute meal.

Serves: 2 

INGREDIENTS

● 6 oz green beans, trimmed and cut into 2-inch pieces
● 10 oz diced skinless dark meat chicken
● 1 tbsp cornstarch
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil, for drizzling
● 1/4 cup water (for stir-fry)
● 4 tbsp sweet soy glaze
● 1 oz sweet Thai chili sauce
● 1 microwavable rice pouches
● 3 tbsp water (for rice)
● 1/2 tbsp butter
● 1/2 oz cashews

1. Prep chicken and beans
Wash and dry produce. Trim green beans and cut into 2-inch pieces if necessary. Open the package of chicken
and drain off any excess liquid. In a medium bowl, combine chicken with cornstarch, salt, and pepper. Stir until
chicken is thoroughly coated.
2. Cook the chicken
Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the coated chicken. Cook, stirring
occasionally, until browned and cooked through, 4-6 minutes.
3. Add green beans and sauce
Add the green beans to the pan and cook until tender. Add water, sweet soy glaze, and sweet Thai chili sauce
to the pan. Cook, stirring constantly, until the sauce has thickened, 1-2 minutes.
4. Microwave the rice
Massage the rice pouch to break up grains. Transfer to a microwave-safe bowl. Add water, cover tightly with
plastic wrap, and microwave until warmed through, about 90 seconds.
5. Finish and serve
Stir butter into the warm rice until melted. Divide rice and stir-fry between bowls in separate sections. Top with
cashews. Serve.