A Look at the Ingredients
The photo below gives a peek at the specific products I used. Everything is from Trader Joe’s, but you should be able to find equivalents at any grocery store. Nothing too crazy here!
I’ve been making spins on firecracker sauce since my viral firecracker chicken way back in 2021. The original recipe called for a zero-calorie brown sugar substitute, but I much prefer using sweeteners like honey or maple syrup now.
If you’d like to take a look at other variations, here’s a handful:
Modifications and More Ideas
If you’re into meal prep, this is a super easy recipe to double and make lots of leftovers. The beauty of broth bowls is that the broth hydrates everything and alleviates any dry leftover ground turkey issues.
How about the heat level of firecracker sauce? This variation is pretty mild. If you’re a spice lover, adding some chili flakes or crispy chili onion straight in the sauce is a great way to boost the heat. You can also swap the paprika for a spicier chili powder.
Not a fan of leftover broccoli? Me either. Serve any leftover turkey and broth over rice without it like I did (pictured below). Or make some fresh pan roasted broccoli or another air fried veggie to go with the reheated turkey and broth.
If this is your first introduction to brothy rice, welcome to the club! I have a ton of recipes for you to continue your broth bowl journey. Here’s a few:
- spicy Thai peanut beef bowls
- crispy beef and creamy gochujang broth
- coconut curry with chicken breast
I hope you love everything. And I always appreciate recipe reviews if you do. See you again soon!
Firecracker Ground Turkey and Brothy Rice
Ingredients
For the Broth
- 4 cups Chicken Bone Broth
- 1 teaspoon Olive Oil
- 2 Frozen Crushed Ginger Cubes, or 2 teaspoons fresh
- 1 teaspoon White Miso Paste
- 4 Green Onions, thinly sliced, white and green parts separated
For the Broccoli
- 12 oz Broccoli Florets, halved or quartered into bite size pieces
- 1 ½ Tablespoons Olive Oil
- 1 pinch Kosher Salt and Black Pepper
For the Turkey
- 16 oz Ground Turkey
- ¼ cup Buffalo Sauce, I used Trader Joe's
- 3 Tablespoons Honey
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 3 Frozen Crushed Garlic Cubes, or 3 cloves fresh
- 1 teaspoon Paprika
For Serving
- 4 cups Steamed Jasmine Rice, I used 2 10-ounce bags of frozen rice
- Limes, Cilantro, and Green Onion
- Trader Joe's Crispy Chili Onion, or chili crunch
Instructions
- Make the broth. Heat a teaspoon of olive oil in a saucepan over medium heat before adding the white parts of the sliced green onion and ginger. Cook until fragrant, about 30-60 seconds, before adding the miso paste and a few tablespoons of broth. Whisk together until smooth before adding the remaining broth. Bring to a simmer before reducing the heat to low to keep warm until ready to serve.
- Make the broccoli. Heat 1 1/2 tablespoons of olive oil in a nonstick pan over medium-high heat. Add the broccoli and season with a generous pinch of kosher salt and some black pepper. Cook on one side for 2-3 minutes until the broccoli is nicely browned on one side before stirring. Cook for 5-6 minutes total until the broccoli is tender crisp. Transfer to a bowl, cover to keep warm, and set aside.
- Make the firecracker turkey. Add the ground turkey to the same pan you cooked the broccoli in. Cook for 2-3 minutes until golden brown on one side before breaking apart and fully cooking. While the turkey cooks, mix the buffalo sauce, honey, rice vinegar, toasted sesame oil, garlic, and paprika together. Add the sauce to the cooked turkey and stir together. Cook for another 2-3 minutes untouched until the sauce begins to caramelize on the bottom before turning off the heat.
- Serve. To make four bowls, top 1 cup of steamed rice with about 1 cup of broth and 1/4th of the turkey and broccoli.
