Ingredients:

  • 120 ml low-sodium soy sauce
  • 60 ml water
  • 45 ml honey
  • 15 ml rice vinegar
  • 5 ml toasted sesame oil
  • 10 g fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 5 g cornstarch
  • 450 g lean ground turkey (93% lean)
  • 15 ml avocado oil
  • 300 g broccoli florets, cut small
  • 1 large red bell pepper, thinly sliced
  • 2 medium carrots, julienned
  • 4 green onions, whites and greens separated
  • 500 g cooked jasmine rice

Instructions:

  1. In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch until the starch is fully dissolved.
  2. Heat avocado oil in a large skillet or wok over medium-high heat. Add ground turkey in large chunks and let sear undisturbed for 3-4 minutes to develop a brown crust. Break into smaller crumbles and cook until the internal temperature reaches 74°C (165°F).
  3. Move the turkey to one side of the pan. Add broccoli, carrots, bell peppers, and the white parts of the green onions. Stir-fry for 3-5 minutes until the vegetables are tender-crisp and brightly colored.
  4. Pour the prepared teriyaki sauce over the turkey and vegetables. Stir constantly for 1-2 minutes until the sauce thickens into a glossy, mahogany-colored glaze.
  5. Portion the cooked jasmine rice into four bowls. Top with the teriyaki turkey mixture and garnish with the green onion tops and optional sesame seeds.