Turkey Breast with Snow Peas and Jasmine Rice

5 from 4 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 220 g Turkey breast fillet
  • 1 tbsp Dark soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Rice wine
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 200 g Sugar snap peas cleaned
  • 7 g 1 clove of garlic / peeled
  • 10 g 1 piece of ginger peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 1 tbsp Peanut oil
  • 250 ml Coconut milk
  • 0,5 tsp Chili oil
  • 75 g Jasmine rice
  • 175 ml Water
  • 0,5 tsp Salt
  • 2 piece Radishes for garnish


  • Wash the turkey breast fillet, pat dry with kitchen paper, cut first into slices and then into strips. The turkey breast fillet strips with dark soy sauce (1 tbsp), light soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) to marinate for about 20 minutes. Clean / remove the threads from the snow peas, wash and cut in half at an angle. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Put the turkey breast fillet strips in a sieve, drain well and collect the marinade. Heat the wok, add peanut oil (1 tbsp), heat, add the turkey breast fillet strips, fry / stir-fry and slide to the edge of the wok. Add the garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry. Push everything back to the edge of the wok, add the snow peas, sauté / stir-fry briefly and deglaze with the coconut milk (250 ml). Add the marinade and chilli oil (½ teaspoon) and simmer / boil / reduce everything for about 6 - 8 minutes. Bring the jasmine rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well and cook with the lid on the lowest setting for approx. 20 minutes. Squeeze the jasmine rice into a cup and turn it onto the plate. Add turkey breast fillet with snow peas, garnish with a radish and serve with chopsticks.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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