Firecracker Ground Turkey and Brothy Rice
Sweet and spicy ground turkey with pan roasted broccoli, steamed rice, and quick miso ginger bone broth.
Servings: 4 Bowls
Calories: 535kcal
Ingredients
For the Broth
- 4 cups Chicken Bone Broth
- 1 teaspoon Olive Oil
- 3 Frozen Crushed Ginger Cubes or 1 tablespoon 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.
Nutrition
Serving: 1 bowl | Calories: 535kcal | Carbohydrates: 66g | Protein: 44g | Fat: 10g | Fiber: 4g