Asian Turkey Bake – We Heart Local BC

Asian Turkey Bake

Asian Turkey Bake

BC Turkey Farmers

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  • 1 lb. (0.5 kg) boneless, skinless turkey thigh meat, cut into bite-sized chunks
  • ¾ cup (175 mL) oyster sauce
  • ½ cup (125 ml) hoisin sauce
  • 3 large cloves garlic, finely chopped
  • 1 tbs (15 mL) fresh ginger, grated
  • 1 tbs (15 mL) soy sauce
  • 1 medium onion, chopped into 1-inch (2.5 cm) pieces
  • ½ green pepper, chopped into 1-inch (2.5 cm) pieces
  • ½ red pepper, chopped into 1-inch (2.5 cm) pieces
  • 1 cup (250 mL) chopped, fresh baby bok choy
  • 1 cup (250 mL) mushrooms, quartered
  • 2 tbs (30 mL) vegetable oil
  • 1 277ml (9 oz.) can bamboo shoots, drained
  • 1 277 ml (9 oz.) can sliced water chestnuts, drained
  • ½ cup (125 mL) canned pineapple chunks, drained
  • 3 cups (750 mL) cooked white rice
  • 3 cups (750 mL) vegetable stock plus 3 tbs (45 mL) vegetable stock
  • 1 tbs (15 mL) cornstarch
  • ¼ cup ( 60 mL) green onion, chopped
  • 1 cup (250 mL) crispy chow mein noodles


  1. Marinate turkey pieces in the following: oyster sauce, hoisin sauce, 2 finely chopped cloves garlic, ginger and soy sauce. Chop the onion, peppers, bok choy and mushrooms while the turkey marinates.
  2. Heat vegetable oil in a wok or large fry pan. When oil is sizzling, add 1 finely chopped clove of garlic, and then add all of the vegetables. Cook 3 minutes or until tender-crisp, then add bamboo shoots, sliced water chestnuts and pineapple chunks.
  3. Place all of the cooked vegetables/pineapple mixture in a large bowl with the cooked rice.
  4. Using the same fry pan, on medium-high heat, add turkey and marinade. Cook for 3-4 minutes, stirring to prevent turkey from sticking. Using a slotted spoon, remove turkey and add it to the rice and vegetables.
  5. Reduce heat to medium and add 3 cups (750 mL) vegetable stock to pan and simmer for 3-5 minutes. Mix together cornstarch and 3 tbs (45 mL) vegetable stock, then whisk into marinade/stock mixture. When sauce starts to thicken pour it over the rice and turkey mixture and gently fold together.
  6. Transfer to a 4 litre (1 gallon) casserole dish with a lid and bake in a pre-heated 350ºF (180ºC) oven for 25 minutes.
  7. Uncover and top casserole with green onion and chow mein noodles just before serving.

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