Spicy Skillet Ground Turkey and Snap Peas
Published April 3, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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)
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
esmejoy
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.
Kelly A
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.)
Annie
Super easy and delicious. Prep veg before hand to make things easier, it goes quicker than you think. 1lb of snap peas looked like a lot, but the balance of flavors was spot on. Also used 7% fat turkey because that's what the store had, worked well. I forgot the cashews, and didn't feel like I missed out. I made my own Prik Nam Som to add for more spice, squeeze of lime at the end and BAM so good. No changes needed.
Jay
This recipe is very good. It could use some additional liquid to make a sauce, maybe added at the end of the cooking to preserved the steaming phase.
Debra
Halved the recipe, otherwise made as written. A bit dry, so I splashed some white wine in the pan a couple of times. Served over white rice. Quite tasty.
Karen
Works with crumbled pressed firm tofu sub for plant based.
Annie
Don't skip using fish sauce, if you can. Makes all the difference. It's not meant to be a saucy dish, put condiments on the table for those who want them.
Miriam H
I used a bit of water to finish deglazing the pan (lime juice mixture wasn’t quite enough liquid to deglaze). I served this over rice and didn’t feel it needed any additional sauce. Not too spicy. Added more red pepper flakes at the table. Easy, delish, very little cleanup.
Caro
Very easy and delicious recipe!
Canard
Very good. Better than Bittman's larb recipe. A couple of changes (Oh God, I've turned into a Times's Cooking user who needs to change everything!): 1. 3/8 inch diced chicken rather than ground turkey. The texture of Bittman's is a bit weird, and if this is shifting more into the stir-fry zone, why not go with an ingredient that will stir-fry better than ground meat? Also following the Chinese cooking dictum of ingredients (meat and peas) being similar size and shape. 2. Added some lemongrass.
Leggy
Delicious made exactly as described but added a little extra water to the sauce before adding in. I loved the addition of the crunchy snap peas. I used cilantro and mint and it tasted remarkably similar to larb.
Clare
Easy to make. Peas are perfect in just a few minutes. I’ll make more sauce next time.
Ro
I have made this a number of times as written and loved it. I have modified a bit to occasionally sub in grean beans for the peas. My biggest current mod is to par boil 4 oz of rice noodles and add that with the beans and an extra splash if water and let that steam. A little easier than making rice, especially if you parboil in the skillet/wok you then make the dish in
Christy
We thought it needed more sauce especially the lime juice. I would double the amount.
Sarah G
I make this for lettuce wraps, yum!
minerva steele
This recipe goes so hard, the tastiness:time ratio is very high. Serve with white rice and it’s the perfect post gym weeknight dinner. 11/10
Sally
Used pork sausage and served in lettuce cups (like a standard larb). Quick, delicious, and with lettuce wraps instead of rice, it was easy to rationalize the peach and raspberry galette for dessert!
Kate
If using snap peas, you definitely dont need an entire pound. Half a pound is a great ratio. We use edamame and that is our favorite way to make this recipe. So easy and healthy!
Tracy
An easy quick larb like delicious meal.
GrannySpren
Amazing and going straight into regular rotation. Deglazing the pan is important, I used white wine vinegar but I think rice vinegar would also be nice for this. All the good fund soaked back into the soft onions, yummy! I would use two onions next time cause they were so tasty. Appealed to my whole family and a healthy meal over a whole grain (I used Farro).
Karen B
Needs more chile--I added a chopped serano, should have added 2, but the fam said it's a keeper and gobbled it up. I stirred rice noodles right into the mix at the end and I liked that.
Matt
I used Spanish peanuts. Their heat worked well here.
MrsChill
Will definitely make this again. My adjustments were: -Blanched the snap peas -Used sambal ooelek instead of crushed red pepper -Added the sauce last Served over brown rice noodles. Delicious! (Definitely takes longer than 10 minutes to brown the onions though.)
Valerie
Lovely dish over rice. Made two changes as per people's suggestions: added a fat clove of minced garlic with the turkey, and added the herbs raw at the end. In my experience if you cook the herbs you lose more than half the flavor. Also used flavorless veg oil rather than olive oil as it seemed more in keeping with an Asian-inspired dish. Didn't have fish sauce so used half and half Worcestershire (it contains anchovies) and soy sauce.
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