I dug into the December 2011 issue of Everyday Food this weekend and came out with an absolutely delicious recipe: Spicy Turkey Thighs and Bacon Stir-Fry. I can’t say that I’ve ever made a stir-fry with bacon in it, but maybe that’s the secret. Dr. O said it was just like Pei Wei – not the ultimate Asian food experience, I’ll admit, but pretty darn good.
This one isn’t on the Everyday Food website (yet), so here’s the recipe if you’d like to give it a try:
Spicy Turkey Thighs and Bacon Stir-Fry
Serves 4 | Active time: 30 min. | Total time: 30 min.
1 cup long-grain white rice
1 large egg white
1 tablespoon cornstarch
1 1/2 pounds boneless, skinless turkey thighs (about 2), thinly sliced (I used chicken thighs since I couldn’t find turkey thighs; turkey breast or chicken breast would also be acceptable substitutes)
1/2 cup low-sodium soy sauce
2 tablespoons packed light-brown sugar
1 tablespoon chili sauce, such as sambal oelek (I got mine at SuperTarget)
5 slices thick-cut bacon, cut into 1 1/2-inch pieces
1-inch piece fresh ginger, peeled and cut into matchsticks
2 bell peppers (any color), stemmed, seeded, and cut into 1-inch pieces
1 bunch scallions, trimmed and cut into 1 1/2-inch pieces
Cook rice according to package instructions. In a large bowl, whisk together egg white and cornstarch until combined. Add turkey and toss to coat. In a small bowl, whisk together soy sauce, brown sugar, and chili sauce.
Heat a wok or large skillet over high. Add bacon and cook, stirring, until browned and crisp, about 7 minutes. Add turkey mixture and ginger and stir until turkey begins to brown at edges, about 3 minutes. Add bell peppers and scallions and stir until crisp-tender, about 3 minutes. Add soy sauce mixture and cook, stirring, until sauce is thick enough to coat turkey and vegetables, about 2 minutes. Serve over rice.
Per serving: 296 cal; 7 g fat (2 g sat fat); 31 g protein; 27 g carb; 2 g fiber
Source: Everyday Food, December 2011
Oh, this stir-fry is sooooo good. It’s salty, spicy, and extra flavorful from the ginger and scallions. It’s definitely essential to use the low-sodium soy sauce dictated in the recipe since the bacon is salty as well; regular soy sauce would put the sauce over the edge, I think. As written, though, this recipe is an absolute keeper.
TIPS: I get a little nervous cooking on high heat, and several of my steps in the recipe were a minute or so shorter than the recipe said they’d be. (I think my bacon was ready at 5 minutes, and my turkey and vegetables only needed about 2 minutes each.) I proceeded more based on what the recipe said to look for (browned and crisp bacon, turkey browned at the edges, etc.) than on exact times.