Stir-Fried Chicken and Turnips

Crunchy turnips stand in for water chestnuts in this Southern-inspired stir-fried dish.

Stir-Fried Chicken and Turnips
Yield: approximately 4 servings
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  1. 8 ounces boneless skinless chicken breasts, cut into thin strips
  2. 3 tablespoons soy sauce, divided
  3. 1 tablespoon dark sesame oil, divided
  4. 2 medium turnip roots, peeled
  5. 3 slices bacon
  6. 8 cups torn fresh turnip greens
  7. 1 small red bell pepper, seeded and cut into thin strips
  8. 2 teaspoons minced fresh ginger
  9. 2 teaspoons minced fresh garlic
  10. 2 teaspoons distilled white vinegar
  11. 4 cups cooked brown basmati rice
  12. 1⁄2 cup roasted salted peanuts, chopped
  13. 1⁄3 cup sliced green onion
  1. In a small bowl, combine chicken, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. Cover, and refrigerate 1 to 2 hours.
  2. Cut turnip roots into approximately 1⁄4-inch-thick slices. Cut slices into 1⁄4-inch-thick strips. Set aside.
  3. In a large cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon from pan. Set aside to cool; crumble.
  4. Add turnip greens to pan; stir-fry over medium-high heat until slightly wilted, approximately 1 minute. Spoon turnip greens onto a serving platter. Add chicken and turnip roots to skillet; stir-fry until chicken is no longer pink and turnip roots are crisp-tender, approximately 3 minutes. Add bell pepper; stir-fry 1 minute. Remove from heat. Add remaining 1 tablespoon soy sauce, remaining 2 teaspoons sesame oil, ginger, garlic, and vinegar, stirring to combine.
  5. Divide rice and turnip greens among 4 serving plates. Top with chicken mixture. Sprinkle with reserved bacon, peanuts, and green onion.
Taste of the South


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