Turkey Breast, Skinless, raw
Calorie controlled cooking spray
Chilli, green or red
Chicken stock cube(s)
Lime Juice, Fresh
Thai Fish Sauce
- Season the turkey and mist a wok or large nonstick frying pan with the cooking spray. Stir-fry the turkey for 5 minutes over a high heat. Transfer to a plate.
- Tip the shallots, ginger, garlic and chilli into the wok or pan and stir-fry for 2 minutes. Add the broccoli and 4 tablespoons out of the 150ml stock, and steam-fry for 3 minutes, adding another 2 tablespoons of stock as the first addition of stock evaporates.
- Add the pak choi stems and 2 tablespoons of stock to the wok or pan and cook for a further 2 minutes. Finally, add the pak choi leaves, beansprouts, browned turkey and the rest of the stock, along with the lime juice and fish sauce. Stir-fry for 2–3 minutes then serve immediately.