The sweet teriyaki sauce and the hidden veggies makes this rice bowl an especially tasty and healthy twist on stir-fry! Any of your favorite vegetable substitutions will go great with this recipe. You will find pasture-raised and organic-fed ground turkey and fresh broccoli at the market this week!
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup water
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons brown sugar or less as desired
- 2 tablespoons granulated sugar or less as desired
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons warm water
Ground Turkey Stir Fry
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 2 tablespoons minced garlic
- 1 pound Ground Turkey
- 1 cup finely chopped broccoli
- 2 large carrots peeled and grated
- 2 green onions diced, for garnish
- 4 cups cooked white or brown rice divided
Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until translucent.
Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
Spoon meat over rice or noodles. Garnish with green onions and serve immediately.