Ga Xào Sả Ớt (Vietnamese Lemongrass Turkey Stir-fry) with Jasmine Rice

Prepare the aromatics: finely mince 2 stalks of lemongrass (white parts only), 2 cloves of garlic, and 1 fresh red bird's-eye chili.

Heat a wok or heavy-bottomed skillet over high heat. Add the olive oil and swirl to coat.

Add the aromatics, stirring rapidly for 30 seconds until the kitchen smells intensely fragrant and citrusy.

Add the ground turkey to the pan. Break it up with a spatula, letting it sear undisturbed for 2 minutes to develop a slight golden crust before tossing.

Stir in the honey, a splash of fish sauce (not listed in macros, use sparingly for salt), and a pinch of black pepper. Continue to stir-fry until the turkey is cooked through and caramelized by the honey.

Add the broccoli florets and a tablespoon of water to the pan. Cover quickly to steam-fry the broccoli for 2 minutes until bright green and tender-crisp.

Remove from heat and plate the stir-fry over a generous portion of steaming white jasmine rice.

Serve immediately, garnished with extra sliced chili if desired.