Ingredients
Below you can take a look at the exact ingredients I used.
Everything is from Trader Joe’s except for the Chinese black vinegar. You can swap it for balsamic vinegar in a pinch. But I would encourage you to pick up a bottle of black vinegar from your local Asian grocery store (or online).
As for the baby broccoli, any type of cruciferous veggie will work here. I’ve made similar recipes like turkey and brussels sprouts or ground chicken broccolini pasta.
Prep tip: Be sure to slice any overly thick broccoli stems in half when chopping the baby broccoli.
Tips for Cooking
You want to get the veggies in a pan with oil then leave untouched for a bit to get some slight charring and proper browning going.
I like using a nonstick pan for recipes like this so you don’t have to use too much oil or worry about deglazing the pan. It’s especially helpful when adding the sticky ginger sauce to the cooked ground turkey.
The key to crispy mince starts with properly browning the meat. Give the turkey time to brown on one side before breaking it apart with a spatula.
Pro tip: Adding the turkey to the pan in smaller pieces vents steam and leads to better browning.
The caramelization of the sauce is the other piece to the puzzle. Once the sauce is added to the pan and stirred to coat the cooked turkey, it needs time untouched to caramelize on one side.
Once you’re happy with the level of caramelization, the veggies go back in the pan for a final toss before serving.
A Protein Bowl Bonanza
If this recipe looks a bit of you, I have tons more. Here’s a handful of similar recipes (simple mince + veg combos) to check out next:
- crispy beef and broccoli bowls
- teriyaki turkey noodles
- Thai basil beef bowls
- gochujang ground chicken noodles
Hope you enjoy everything and have fun cooking! Until we cook together again,
Sticky Ginger Turkey Bowls
Ingredients
- 2 Tablespoons Olive Oil, divided
- 12 oz Baby Broccoli, roughly chopped into bite size pieces
- 1 small White Onion, medium diced
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 16 oz Ground Turkey
- 3 Tablespoons Honey
- 3 Tablespoons Coconut Aminos
- 3 Tablespoons Chinese Black Vinegar, or balsamic vinegar
- 3 Frozen Crushed Ginger Cubes, or 1 tablespoon fresh
- 2 Frozen Crushed Garlic Cubes, or 2 cloves fresh
- 4 cups Steamed Jasmine Rice, for serving
Instructions
- Heat 1½ tablespoons olive oil in a large nonstick pan over medium heat before adding the broccoli and onion. Toss or stir to coat in the oil then season with the salt and pepper. Cook for a few minutes until the veggies begin to brown before stirring. Cook for 5-6 minutes total until the onion begins to soften. Transfer to a bowl and set aside.
- Add the remaining ½ tablespoon olive oil to the pan before adding the ground turkey. Cook on one side for 2-3 minutes until golden brown before breaking apart with a spatula. Cook for another 2-3 minutes until the turkey is fully cooked.
- While the turkey cooks, mix the honey, coconut aminos, vinegar, ginger, and garlic together. Add the sauce to the fully cooked turkey and stir together. Cook for 3-4 minutes untouched until the sauce thickens and begins to caramelize on the bottom.
- Add the veggies back to the pan and toss everything together before serving.
- To make 4 bowls, add 8 oz of the stir fry to 1 cup of steamed jasmine rice. (I used 2 10-oz bags of frozen steamed jasmine rice.) Garnish with sliced green onion and lime juice (or the optional cashew crunch in the notes below).
