NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

0.5 cup Cooked jasmine rice

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 cup Red bell pepper

0.5 cup Green beans

1 tbsp Tamari

1 tbsp Fish sauce

1 tsp Coconut sugar

2 cloves Garlic

1 tsp Fresh ginger

1 whole Bird's eye chili

0.5 cup Fresh Thai basil

1 tbsp Lime juice

PREPARATION

• 1

  In a small bowl, whisk together the tamari, fish sauce, coconut sugar, and lime juice until the sugar is dissolved.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 3

  Add the minced garlic, grated ginger, and finely chopped bird's eye chili, sautéing for 30 seconds until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and cooked through.

• 5

  Toss in the sliced red bell peppers and trimmed green beans, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the turkey mixture and stir well to coat everything evenly.

• 7

  Remove the skillet from the heat and fold in the fresh Thai basil leaves and toasted sesame oil until the basil is just wilted.

• 8

  Serve the spicy turkey mixture over the warm jasmine rice.