Skillet Turkey with Creamy Peanut-Corn Sauce over Crispy Pan Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the cooked chilled white rice on a large baking sheet or baking dish, toss it with 1 tablespoon (15 ml) vegetable oil, the white part of half the scallions, 1/2 teaspoon smoked paprika, a pinch of salt, and pepper. Bake for 18 to 20 minutes at 220 °C / 425 °F, turning once halfway through, until golden and crisp around the edges.

2. 2

   While the rice bakes, heat a large skillet over medium-high heat. Add 1 tablespoon (15 ml) vegetable oil and char the corn kernels for 3 to 4 minutes until they develop golden spots. Add the butter, half of the minced garlic, and a pinch of salt; cook 1 minute more. Transfer the corn to a plate.

3. 3

   In the same skillet, add the remaining 1 tablespoon (15 ml) vegetable oil. Season the turkey strips with the kosher salt, black pepper, and remaining smoked paprika. Cook the turkey for 5 to 7 minutes, stirring occasionally, until browned and fully cooked.

4. 4

   Reduce the heat to medium. Add the remaining minced garlic and the white part of the remaining scallions to the skillet; cook for 30 seconds. Stir in the peanut butter, chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard. Mix until smooth and let the sauce simmer gently for 2 to 3 minutes.

5. 5

   Return the charred corn to the skillet and add the lime juice. Cook for 1 more minute, stirring to coat the turkey in the sauce. Taste and adjust with more salt or pepper if needed.

6. 6

   Remove the crispy rice from the oven at 220 °C / 425 °F and immediately sprinkle the shredded cheddar cheese over the top so it melts slightly from the residual heat.

7. 7

   Serve a base of crispy rice on each plate. Spoon the turkey with the creamy peanut-corn sauce over the top. Finish with the green part of the chopped scallions and serve hot.