Turkey and Green Bean Rice Bowls with Sweet Chili Mayo

Instructions

1. 1

   Wash and trim the green beans, then cut them into 3 cm pieces. Thinly slice the green onions, keeping whites and greens separate, and mince the garlic. Drain the canned water chestnuts, weigh out 140 g and slice if needed. Rinse the raw jasmine rice and drain well.

2. 2

   Put the rice and 500 ml water in a 2-liter saucepan. Bring to a boil over high heat, then cover tightly and reduce to the lowest heat. Cook for 12–15 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Cook the turkey mixture alongside the rice.

3. 3

   Heat the olive oil in a 30 cm deep skillet over medium-high heat. Add the green onion whites, ground turkey, garlic powder, onion powder, ground ginger and black pepper. Cook for 7–9 minutes, breaking the turkey into crumbles, until lightly browned and the meat reaches 74°C/165°F on an instant-read thermometer.

4. 4

   Stir the minced garlic into the turkey and cook for 30 seconds. Add the sesame oil, soy sauce, hoisin sauce, rice vinegar, 30 ml sweet chili sauce, 15 ml sriracha and the remaining 75 ml water. Stir in the green beans and water chestnuts. Bring to a gentle simmer over medium heat, cover and reduce to medium-low. Cook for 8–10 minutes, stirring halfway through, until the beans are tender but still have a little bite. Uncover and simmer for 1–2 minutes to lightly thicken the sauce.

5. 5

   While the beans simmer, stir the mayonnaise, remaining 30 ml sweet chili sauce and remaining 15 ml sriracha together in a small bowl.

6. 6

   Fluff the rested rice and divide it among four bowls. Spoon over the turkey mixture and its sauce, then drizzle with the sweet chili mayonnaise. Finish with the green onion greens and sesame seeds.