Ingredients:

  • 1 lb lean ground turkey (93/7 blend)
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp raw honey
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 2 cups cooked white jasmine rice
  • 2 cups small broccoli florets
  • 1/2 cup shredded carrots
  • 1 tbsp sliced green onions
  • 1 tsp toasted sesame seeds
  • 1 pinch red pepper flakes

Instructions:

  1. Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the ground turkey, breaking it into large chunks. Let it sit undisturbed for 2-3 minutes to develop a mahogany-colored sear (Maillard reaction).
  2. Break the turkey into smaller crumbles. Push the meat to the edges of the pan and add the minced garlic and grated ginger to the center. Sauté for 45 seconds until fragrant, then incorporate into the meat.
  3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch. Pour the sauce over the turkey and immediately add the broccoli florets and shredded carrots.
  4. Toss the mixture constantly for 3-4 minutes until the sauce bubbles, thickens into a glossy glaze, and the broccoli reaches a crisp-tender texture.
  5. Divide the cooked rice into four bowls. Top with the teriyaki turkey and vegetable mixture. Garnish with green onions, sesame seeds, and red pepper flakes before serving.