Asian Ground Turkey Bowls
With hidden veggies and fresh herbs, Asian Ground Turkey Bowls offer vibrant flavors and textures. Ready in under 30 minutes, they’re protein-packed and kid-friendly!
Servings: 4 servings
Cost: $7.41
Equipment
Ingredients
Sauce
- 2 teaspoons cornstarch mixed with 2 teaspoons water
- 1/4 cup reduced-sodium chicken broth
- 2-1/2 tablespoons reduced-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon honey
- 1 teaspoon Sriracha sauce
- 1 teaspoon rice vinegar or rice wine vinegar
- 1 lime
- 3/4 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 3/4 teaspoon beef bouillon powder
Stir Fry
- 2 tablespoons coconut oil measured when solid
- 3–4 cloves garlic
- 1 -inch piece ginger
- 1/2 cup finely diced red onion
- 1/2 cup finely diced red pepper
- 1 cup matchstick carrots
- 1 pound lean ground turkey 93/7
- 1/2 cup thinly sliced green onions
- 8 cups cooked basmati rice see note 1
- Toppings as desired, see note 2
Instructions
- Prepare the veggies before beginning because the cooking goes quickly. Finely mince the garlic to get 1 tablespoon, and peel and mince the ginger to get 1 tablespoon. Dice the red onion, finely chop the red pepper, and cut carrots into matchsticks. You can also use packaged matchstick carrots. Juice the lime using a citrus juicer to get 1 teaspoon lime juice.
- Start by whisking cornstarch and water together with a fork in a very small bowl. Once completely smooth, add in the remaining sauce ingredients. Whisk until smooth and set aside.
- Add coconut oil to a large cast-iron pan over medium-high heat. Once melted, add in the onion, pepper, carrots, ginger, and garlic. Cook, stirring frequently, until crisp on the outside and tender on the inside, about 5 minutes. Push veggies to the edge of the pan.
- Add ground turkey to the center of the pan, and cook, breaking it up and crumbling as you go, and incorporating the veggies into the meat as it cooks. Cook until browned on the outside, but not fully cooked through—about 4–5 minutes. If using a nonstick pan, cook time is longer because it doesn’t hold heat the same as a cast iron. You might need to drain accumulated liquid from the ground turkey after it’s browned.
- As soon as the ground turkey is browned on the outside, use a spatula to get all the sauce into the pan. Cook, stirring constantly for 3–4 more minutes or until sauce is thickened and nicely coats the ingredients and turkey is fully cooked.
- Remove from heat and stir in the green onions. Taste and adjust as needed, adding additional honey or lime juice to preference. Serve over cooked rice with optional toppings.
Video
Notes
Note 1: Measure the rice and place it in a bowl. Cover it with cold water to soak for about 5–10 minutes. Drain and rinse in a fine-mesh sieve. Fill a large pot with water and bring to a boil. Once the water is at a rolling boil, drain the rice and add it to the pot. Cook without reducing heat for 5 minutes, taste to make sure it is tender, drain, and fluff with a fork.
Note 2: I love to add sesame seeds, additional green onions, lime wedges and Sriracha mayo sauce. To make the sauce, whisk together:
- 1/4 cup (54g) mayo (I love Best Foods/Hellman’s)
- 1–2 large limes (1/4 teaspoon zest and 2 tablespoons juice)
- 1-1/2 teaspoons Sriracha sauce
- 1/2 teaspoon granulated sugar
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 14g | Protein: 29g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 441mg | Potassium: 721mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11130IU | Vitamin C: 50mg | Calcium: 51mg | Iron: 2mg