Spicy Skillet Ground Turkey and Snap Peas
Inspired by the bold and zesty flavors of a Thai larb, this easy skillet meal pairs nuggets of golden ground turkey with sugar snap peas and a mound of fresh herbs. The sauce, a combination of fish sauce, lime juice, and red-pepper flakes, makes everything taste both bright and deep, while an optional sprinkling of chopped nuts adds richness and crunch. Serve over rice or rice noodles, or with flatbread.
Ingredients
- 3 tablespoons olive oil
- 1 red onion halved and thinly sliced into half-moons
- 1 pound ground turkey
- Salt as needed
- ¼ cup fresh lime juice from 2 to 3 limes, more to taste
- 2 tablespoons fish sauce or coconut aminos or soy sauce, more to taste
- ½ teaspoon red-pepper flakes
- ½ cup torn mint leaves more for topping
- ½ cup chopped fresh cilantro or basil more for topping
- 3 scallions thinly sliced, dark green parts saved for topping
- 1 pound sugar snap peas trimmed
- 2 tablespoons chopped roasted cashews or peanuts optional
Instructions
- Prepare the Onions and Turkey: Heat a large skillet over medium-high heat. Add the olive oil and red onion slices to the skillet, cooking until softened and deeply browned, about 7 to 10 minutes. Crumble in the ground turkey with a pinch of salt, breaking up the meat as it cooks. Continue cooking until the turkey turns crisp and dark brown, approximately 8 minutes.
- Mix the Sauce and Add Snap Peas: While the turkey is browning, whisk together the lime juice, fish sauce, red-pepper flakes, torn mint leaves, cilantro, and the light and white parts of the scallions. Pour the sauce into the skillet and add the sugar snap peas. Toss to combine. Cover the skillet and let the snap peas steam until tender, about 3 to 5 minutes.
- Finish and Garnish: Taste the dish and adjust seasoning with additional fish sauce, lime juice, or salt as needed. Stir in the chopped cashews or peanuts, if using. Garnish with more torn mint leaves, chopped cilantro, and the dark green parts of the scallions. Serve immediately.