Sticky Ginger Turkey Bowls

a rice bowl with sticky ginger ground turkey and broccoli stir fry

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Servings: Servings

Calories: 515kcal

Author: Mason Woodruff

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
1/4 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

Instructions

Heat 1 ½ tablespoon 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).

Notes

For the cashew crunch, mix 1/2 cup of roasted cashew pieces with 1 tablespoon of chili crunch, a big handful of chopped cilantro, and the juice of a small lime. Each serving gets about 3 tablespoons of the cashews, and it takes the macros to 630 calories, 39g protein, 83g carbs, 17g fat, and 5g fiber.

Nutrition