Asian Turkey Broccoli Bowl
A quick turkey broccoli bowl with ground turkey, blanched broccoli, and a ginger garlic sauce over rice.
Ingredients
Main Ingredients
- 1 lb ground turkey
- 4 cup broccoli florets from 1 head, blanched
- 1 tsp ginger paste
- 2 cloves garlic minced
- ⅔ cup low-sodium chicken broth 2 tablespoons reserved for the cornstarch
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil divided
- 1 tbsp cornstarch
- 4 cup cooked white rice for serving
- green onions sliced, for garnish
Instructions
Cooking
- Bring a big pot of water to a boil. Drop in the broccoli florets and cook for two to three minutes, until bright green and tender.
- Drain the broccoli and move it to an ice bath. Once cool, drain again and set aside.
- Heat half of the sesame oil in a large pan over medium heat. Cook the ground turkey for 5 to 7 minutes, breaking it into small crumbles, until no longer pink and 165 degrees F.
- Stir in the ginger paste and garlic and cook for 1 to 2 minutes, until fragrant.
- Set aside 2 tablespoons of the broth and pour the rest into the pan. Add the soy sauce, brown sugar, and remaining sesame oil.
- Stir the reserved broth and cornstarch together, add to the pan, and cook for 3 to 5 minutes, until the sauce thickens.
- Fold in the blanched broccoli and heat through.
- Divide the rice between 4 bowls and spoon the turkey mixture on top. Garnish with green onions and serve extra soy sauce on the side.
Notes
Ground turkey is done at 165 degrees F. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water. Nutrition is an estimate per bowl including 1 cup of cooked rice.