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Mango Turkey Stir-Fry

Mango Turkey Stir-Fry
Total Time:
25 minutes


4 cloves garlic, finely chopped
2 teaspoons fresh ginger, grated
2 mangos, finely chopped
1 lime, for juice
1 1/4 lb turkey (or chicken) tenderloins
1/4 cup white vinegar
1/4 cup honey
2 teaspoons chili powder, divided
3/4 teaspoon kosher salt, divided
1 (10-oz) bag frozen precooked brown rice
1 tablespoon grapeseed (or olive) oil
2 cups fresh mini sweet pepper rings
1 cup sugar snap peas
2 cups finely shredded cabbage


  • Chop garlic. Peel and grate ginger. Peel, pit, and chop mangos (about 2 cups).
  • Squeeze lime for juice (1 tablespoon). Cut turkey into thin strips (wash hands).


  1. Combine in small saucepan: garlic, ginger, mangos, vinegar, honey, 1 teaspoon chili powder, and 1/4 teaspoon salt; cook on medium 5–6 minutes or until mixture thickens.
  2. Prepare rice following package instructions.
  3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add peppers and sugar snaps; cook and stir 2–3 minutes or until lightly browned. Season turkey with remaining 1 teaspoon chili powder and remaining 1/2 teaspoon salt, then add to peppers; cook 2–3 minutes or until browned.
  4. Reduce heat to low. Stir in mango mixture; simmer 1–2 minutes or until sauce glazes turkey and turkey is 165°F. Remove pan from heat; stir in lime juice. Top rice with turkey mixture and cabbage. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 480kcal; FAT 7.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 370mg; CARB 67g; FIBER 6.00g; SUGARS 44g; PROTEIN 39g; CALC 6%; VIT A 90%; VIT C 350%; IRON 10%

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