Description
These 30-minute Turkey & Broccoli Bowls pack the perfect sweet-heat punch that’ll make you forget all about takeout!
Ingredients
Scale
- 1 lb (450g) lean ground turkey
- 4 cups (280g) fresh broccoli florets, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- ¼ cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon brown sugar, packed
- 1–2 tablespoons sriracha sauce (adjust according to heat preference)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- ½ teaspoon red pepper flakes (optional)
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 2 cups cooked rice for serving
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook for 5-7 minutes until browned, breaking it up with a wooden spoon. Season with salt and pepper. Transfer to a plate.
- In the same pan, add remaining tablespoon of oil. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- Add broccoli florets and stir-fry for 3-4 minutes until slightly softened but still crisp.
- Meanwhile, whisk together soy sauce, honey, brown sugar, sriracha, rice vinegar, and red pepper flakes (if using) in a small bowl.
- Return cooked turkey to the pan with the broccoli. Pour sauce over everything and stir to coat evenly.
- Reduce heat to medium-low and simmer for 2-3 minutes until sauce thickens slightly.
- Drizzle with sesame oil and toss to incorporate.
- Serve hot over rice, garnished with sliced green onions and sesame seeds.