Dinner · Chinese · 15 min
Turkey and Broccoli Stir-Fry with Ginger and Toasted Almonds
- Calories
- 731
- Protein
- 46g
- Carbs
- 69g
- Fat
- 32g
Ingredients
- 183 g ground turkey
- 120 g broccoli
- 17.6 g slivered almonds
- 0.2 tbsp canola oil
- 1 each scallion
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ginger
- 1 clove garlic
- 1 tsp toasted sesame oil
- 46.8 g long-grain white rice
- 0.5 cup water
Method
- 01In a small bowl, whisk together the soy sauce, honey, minced ginger, and minced garlic to create the stir-fry glaze.
- 02Place long-grain white rice and water into a small saucepan, bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes until tender and water is absorbed.
- 03Heat a heavy wok or large skillet over high heat until smoking. Add canola oil, then add the ground turkey. Stir-fry breaking up the meat with a spatula for 5-6 minutes until browned and cooked through to an internal temperature of 160°F (71°C). Remove turkey from wok and set aside.
- 04Add broccoli florets and 2 tablespoons of water to the hot wok; cover and steam for 1 minute until vibrant green and tender-crisp.
- 05Return cooked turkey to the wok and pour in the whisked sauce glaze. Toss rapidly over high heat for 1 to 2 minutes until sauce thickens and coats the ingredients.
- 06Remove from heat, fold in toasted slivered almonds, and drizzle with toasted sesame oil.
- 07Serve hot stir-fry over fluffy steamed white rice and garnish with sliced scallions.
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