Ingredients:

  • 1 lbs (500 g) 93% lean Ground Turkey
  • 1 tbsp (15 ml) Neutral Oil (canola or avocado)
  • 1 tsp (5 g) Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 5 cups (200 g) Fresh Broccoli Florets
  • 1/4 cup (60 ml) Low-Sodium Soy Sauce
  • 2 tbsp (30 g) Brown Sugar or Honey
  • 2 tbsp (30 ml) Mirin or Rice Vinegar
  • 1/4 cup (60 ml) Water (for glaze)
  • 1 tsp (5 g) Cornstarch
  • 1 tbsp Cold Water (for slurry)
  • 4 servings Cooked Rice (Brown or White)
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 2 tbsp Green Onions, thinly sliced (for garnish)

Instructions:

  1. Cook the rice according to package directions. Mince the garlic and grate the ginger. In a small bowl, whisk together the soy sauce, brown sugar, mirin, and 1/4 cup water for the sauce. In a separate tiny bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth (this is the slurry).
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the ground turkey, breaking it up slightly. Sear for 3-4 minutes, stirring occasionally, until fully cooked through and no longer pink. Drain off excess fat if necessary.
  3. Push the turkey to one side of the pan. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant. Stir in the broccoli florets and cook with the turkey for 2-3 minutes until the broccoli turns bright green.
  4. Pour the prepared teriyaki sauce mixture (excluding the cornstarch slurry) over the turkey and vegetables. Bring the mixture to a simmer and cook for 1 minute, allowing the flavors to meld.
  5. Reduce the heat to low. Whisk the cornstarch slurry one more time and pour it into the simmering turkey mixture. Stir continuously until the sauce thickens and coats the turkey evenly (about 30-60 seconds). Immediately remove the pan from the heat.
  6. Divide the cooked rice among four bowls. Spoon the Teriyaki Ground Turkey mixture over the rice. Garnish generously with sliced green onions and toasted sesame seeds before serving.