Name: Turkey and vegetable stir fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2/3 cup water; 5 oz 99% lean ground turkey; 3.5 oz broccoli, cut into small florets; 1/2 red bell pepper, thinly sliced; 1/2 yellow bell pepper, thinly sliced; 1 tsp canola oil; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 2 3/4 tsp low-sodium soy sauce; 3/4 tsp honey; 1/4 tsp salt

Instructions

Prep 15 min · Cook 15 min

Rinse the jasmine rice until the water runs clear. In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
While the rice cooks, heat half the canola oil in a 12-inch skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 5 to 7 minutes until the turkey reaches 165°F and is opaque in the center.
Remove the turkey from the skillet and set aside. Add the remaining oil to the same skillet. Stir in the broccoli, red bell pepper, and yellow bell pepper. Cook for 4 to 5 minutes until the vegetables are tender-crisp.
Return the turkey to the skillet. Add the garlic and ginger, cooking for 1 minute until fragrant. Whisk the soy sauce and honey together in a small bowl, then pour over the turkey and vegetables. Toss to coat and cook for 1 minute more until the sauce coats everything. Serve the stir fry over the steamed rice.

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Ingredients

Instructions

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