Lunch · Chinese · 15 min
Turkey and Broccoli Stir-Fry with Ginger-Soy Glaze and Jasmine Rice
- Calories
- 638
- Protein
- 42g
- Carbs
- 73g
- Fat
- 22g
Ingredients
- 0.3394 cup jasmine rice
- 0.75 cup water
- 154.7 g ground turkey
- 223.5 g broccoli
- 0.5 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp fresh ginger
- 1 tsp rice vinegar
- 1 tsp honey
- 0.5 tsp toasted sesame seeds
- 1 tbsp scallions
Method
- 01In a small bowl, whisk together the soy sauce, grated fresh ginger, rice vinegar, and honey until smooth to make the glaze. Set aside.
- 02In a small saucepan, combine the dry jasmine rice and water. Bring to a boil, cover, reduce heat to low, and cook for 12-15 minutes until tender and liquid is absorbed.
- 03Heat a wok or large heavy skillet over high heat until smoking. Add the olive oil and swirl to coat the bottom.
- 04Add the ground turkey to the wok, breaking it up with a spatula. Stir-fry for 4-5 minutes until browned, crispy at the edges, and cooked through to an internal temperature of 160°F (71°C).
- 05Toss in the broccoli florets along with a tablespoon of water, covering the wok for 2 minutes to steam-fry until bright green and tender-crisp.
- 06Remove the lid, pour in the prepared ginger-soy glaze, and toss vigorously for 1 minute until the glaze thickens into a sticky coating over the turkey and broccoli.
- 07Serve immediately over the warm cooked jasmine rice, garnished with toasted sesame seeds and sliced scallions if desired.
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