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Dinner recipe · from the recipe book

Chili Garlic Turkey Breast with Charred Cabbage

Tender velveted turkey strips and deeply browned mushrooms in a glossy, spicy-garlicky sauce over crisp-edged cabbage and nutty brown rice.

Chili Garlic Turkey Breast with Charred Cabbage

Ingredients

  • 1 lb450 gTurkey breast, boneless skinlesssliced into thin strips
  • 2 tbsp16 gCornstarch
  • 1¼ cups220 gLong-grain brown rice, dry
  • 2⅓ cups560 gWater
  • 7¼ cups shredded500 gGreen cabbagecut into 2-inch squares
  • 4¼ cups sliced300 gWhite mushroomsthickly sliced
  • 1 medium120 gRed bell peppersliced
  • 6 cloves18 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 2 tbsp28 gCanola oil
  • 3 tbsp40 gLow-sodium soy sauce
  • 1¾ tsp3 gCrushed red pepper
  • 1 tbsp15 gApple cider vinegar
  • 2 tsp14 gHoney
  • 1¼ tsp6 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Rinse the brown rice and simmer it in 500 g of the water, covered, for about 40 minutes until tender; let it stand off the heat while you cook.
  2. Toss the turkey strips with half of the cornstarch and 10 g of the soy sauce; set aside.
  3. Make the chili garlic sauce: whisk the remaining 30 g soy sauce, the remaining 60 g water, the remaining half of the cornstarch, the cider vinegar, the honey and the red pepper flakes in a small bowl.
  4. Heat one third of the canola oil in a large skillet over high heat. Add the cabbage in one layer and cook without stirring for 2 to 3 minutes until charred at the edges, then toss and cook 1 minute more; move to a plate.
  5. Add another third of the canola oil to the skillet, then the mushrooms; cook undisturbed 3 minutes until browned, add the bell pepper and cook 2 minutes, then move to the plate.
  6. Add the remaining third of the canola oil to the skillet, then the turkey; stir-fry 4 to 5 minutes until no longer pink and it reaches 165°F (74°C).
  7. Add the garlic, ginger and green onion whites; stir 30 seconds until fragrant.
  8. Return the cabbage, mushrooms and bell pepper to the skillet, stir the chili garlic sauce and pour it in; toss 1 minute until glossy and thickened.
  9. Turn off the heat and drizzle with the toasted sesame oil. Serve over the brown rice topped with the green onion greens and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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