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Ginger Peanut Sauce Turkey Sheet Pan Dinner with spinach finished recipe with vegetables and sauce

Recipe

Ginger Peanut Sauce Turkey Sheet Pan Dinner with spinach

ThaiTurkeyDinnerWeeknight MealsThailandDairy Free

Ginger Peanut Sauce Turkey Sheet Pan Dinner with spinach uses House of Tsang Bangkok Peanut Sauce 11.5 oz for a fast sauce-forward sheet pan dinner with clear timing, simple ingredients, and weeknight-friendly steps.

Yield4 servings
Prep Time14 minutes
Cook Time17 minutes
Total Time31 minutes

This sheet pan dinner is built around House of Tsang Bangkok Peanut Sauce 11.5 oz, giving the dish nutty, creamy, savory-sweet, and lightly tangy. It is designed for busy cooks who want reliable timing, a clear sauce ratio, and a direct product guide for the key sauce.

Why this recipe works

The recipe keeps the sauce step simple: loosen the bottled sauce with a small amount of liquid, cook the protein first, add vegetables second, then finish with sauce at the end. This keeps the peanut sauce glossy instead of burnt and helps the turkey stay tender.

Cookware, heat, and timing

Use a rimmed sheet pan and cook over 425 F oven. Prep takes about 14 minutes and cooking takes about 17 minutes. Keep the ingredients close to the stove before you start because the final sauce step moves quickly.

Serving ideas

Serve this with 3 cups cooked rice, sliced scallions, sesame seeds, cucumber, and a simple salad. For more ideas, browse the peanut sauce recipe and product category or the full recipe library.

Quick answer

For a reliable peanut sauce sheet pan dinner, use 3 tablespoons sauce for 1 pound of ground turkey, cook in a rimmed sheet pan over 425 F oven, and add the sauce during the final 1 to 2 minutes.

Ingredients

What you need

  • 1 pound ground turkey
  • 3 tablespoons House of Tsang Bangkok Peanut Sauce 11.5 oz
  • 2 tablespoons warm water
  • 1 tablespoon neutral oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 cups spinach
  • 3 cups cooked rice or noodles
  • 2 scallions, sliced
  • 1 teaspoon toasted sesame seeds

Directions

How to make it

  1. Minute 0 to 5: Pat the turkey dry, cut it into bite-size pieces, and set out the rimmed sheet pan.
  2. Minute 5 to 8: Whisk House of Tsang Bangkok Peanut Sauce 11.5 oz with 2 tablespoons warm water, garlic, and ginger until the sauce looks smooth and pourable.
  3. Minute 8 to 10: Warm 1 tablespoon oil in the rimmed sheet pan over 425 F oven until the oil looks glossy but is not smoking.
  4. Minute 10 to 17: Cook the turkey, stirring or turning as needed, until it is 165 F.
  5. Minute 17 to 22: Add the spinach and cook 3 to 5 minutes, stirring often, until the vegetables are bright and tender-crisp.
  6. Minute 22 to 31: Pour in the sauce mixture and simmer 1 to 2 minutes until glossy, then roast on a rimmed sheet pan with scallions and sesame seeds.

Tips

Make it yours

  • Cookware: use a rimmed sheet pan so the food has enough room to brown instead of steam.
  • Heat: keep the pan at 425 F oven; lower it if the sauce starts to darken before the food is cooked.
  • Flavor adjustment: add 1 teaspoon extra sauce at the end for stronger flavor, or add water 1 tablespoon at a time if it tastes too salty or thick.
  • Shopping note: use the Amazon product link on the sauce guide to confirm current price, delivery speed, and availability.

Where to buy

Shop key ingredients

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