Optional toppings: sesame seeds, green onions, sriracha
Instructions
Start rice first according to package instructions. For 3 cups cooked rice, use about 1 cup uncooked rice (15-18 minutes for white, 40-45 minutes for brown).
Heat olive oil in a large 12-inch skillet or wok over medium-high heat. Add ground turkey and cook for 5-7 minutes until browned, breaking it up with a spoon. Drain any excess liquid if needed.
Add onion and bell pepper to the skillet and cook for 3-4 minutes until softened.
Add garlic and broccoli and cook for another 2-3 minutes until the broccoli is tender-crisp and bright green.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
Pour the sauce over the turkey and vegetables in the skillet. Stir to combine and cook for 1-2 minutes until the sauce thickens slightly and becomes glossy.
Divide the cooked rice among 4 serving bowls (about 3/4 cup each). Top with the turkey and vegetable mixture.
Garnish with optional toppings like sesame seeds, green onions, or a drizzle of sriracha.
Notes
Feel free to add other vegetables like carrots, snap peas, or mushrooms for variety.
For a spicier dish, add sriracha or red pepper flakes to the sauce.
Store components separately in airtight containers in the refrigerator for up to 4 days.
Use 93% lean ground turkey for best balance of flavor and nutrition.
Recipe timing assumes rice is cooking simultaneously with turkey preparation.