Name: Ground chicken teriyaki bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 6 oz 99% lean ground turkey; 5 oz broccoli, cut into small florets; 1/2 tsp canola oil; 2 tbsp teriyaki sauce; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, part of the water, and the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice cooks, bring the rest of the water to a boil in a 12-inch nonstick skillet. Add the broccoli, cover, and steam for 5 minutes until bright green and just tender. Drain and set the broccoli aside, then wipe the skillet dry.
Heat the oil in the same skillet over medium-high heat. Add the ground turkey in an even layer and cook undisturbed for 2 minutes. Break the meat into small crumbles and cook for 4 to 5 minutes more until browned and cooked through. Done when opaque in the center, 165°F.
Add the garlic and ginger to the skillet. Sauté for 1 minute until fragrant.
Stir the teriyaki sauce and the steamed broccoli into the skillet. Simmer for 2 minutes, stirring to coat everything, until the sauce thickens slightly and clings to the meat. Serve the chicken and broccoli over the rice and garnish with green onions.

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Ingredients

Instructions

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