Spicy Skillet Ground Turkey and Snap Peas
Published April 3, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1red onion, halved and thinly sliced into half-moons
- 1pound ground turkey
- Salt, as needed
- ¼cup fresh lime juice (from 2 to 3 limes), more to taste
- 2tablespoons fish sauce (or coconut aminos or soy sauce), more to taste
- ½teaspoon red-pepper flakes
- ½cup torn mint leaves, more for topping
- ½cup chopped fresh cilantro or basil, more for topping
- 3scallions, thinly sliced, dark green parts saved for topping
- 1pound sugar snap peas, trimmed
- 2tablespoons chopped roasted cashews or peanuts (optional)
Nutritional analysis per serving (4 servings)
358 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 28 grams protein; 812 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large skillet over medium-high. Add the oil and red onion slices to the skillet and cook until soft and deeply brown, 7 to 10 minutes. Crumble in the ground turkey and a pinch of salt, breaking up the meat. Cook until crisp and dark brown, about 8 minutes.
- Step 2
While the turkey is cooking, whisk together the lime juice, fish sauce, red-pepper flakes, torn mint leaves, cilantro and scallion whites and light green parts. Pour the sauce into the skillet and add the sugar snap peas. Toss until combined. Cover and let the snap peas steam until tender and cooked through, about 3 to 5 minutes.
- Step 3
Taste and add more fish sauce, salt and lime juice as needed to make everything bright and savory. Stir in the chopped cashews or peanuts, if using. Top with more torn mint leaves, chopped cilantro and dark green scallion slices.
Private Notes
Comments
Great recipe! Super falvorful. Used a cast iron skillet, which worked well to get a nice caramelization on the onions and to crisp up the ground turkey. It took a splash more olive oil and about 15-20 minutes to truly brown the turkey. I cut the heat before adding the sauce so it wouldn't evaporate. Turned out very nice. Will blanch/shock snap peas next time to retain color and reduce cooking time. They'll be a bit more "snappy" too! (Sorry, couldn't resist.)
Works with crumbled pressed firm tofu sub for plant based.
Tasty and easy. Made with green beans and low-fat ground turkey breast since that was all that was available and it worked well. Next time would add herbs at very end rather than with sauce. Not sure about peanuts - texture is nice but flavor detracts a bit - cashews maybe better.
Oh, so sad! My turkey had started to go bad, and it was too late to hit the grocery store. But I can confirm that cooking it without the meat made a lovely, bright veggie side. I also added it to sweet potato noodles — a pleasant Plan B. Next time I’ll move faster on the turkey.
this is the only comment i’ve ever made online. i’ve replaced the fish sauce with worcestershire sauce and think it’s soooooo good. i’ve made it this was at least 29 times. <3
Perhaps we don’t like larb dishes because found this to be dry and sauce of lime juice and fish sauce rather boring.