Asian Turkey and Broccoli Bowl Recipe
Our Asian Turkey and Broccoli recipe is like a little dinner-time magic—lean turkey, crisp-tender broccoli, and a savory sauce that ties it all together perfectly.
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Servings: 4
Ingredients
- 1 Lb Ground Turkey
- 1 Head of Broccoli Blanched
- 1 Tsp Ginger Paste
- 2 Garlic Cloves Minced
- ⅔ Cup Chicken Broth
- ¼ Cup Soy Sauce
- 2 Tbsp Brown Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Cornstarch
- 2 Cups Cooked White Rice
Instructions
- To blanch the broccoli, bring a big pot of water to boil. Drop the florets into the water and cook for two to three minutes until bright green and tender. Immediately drain in a strainer and put in an ice bath (a large bowl filled with ice water). This will stop the cooking process. Once the broccoli is cool, drain again and set aside.
- Add ½ of the sesame oil to a large pan and cook the ground turkey over medium heat until it's no longer pink, about 5-7 minutes.
- Add the ginger and garlic. Cook for 1-2 minutes.
- Reserve 2 tablespoons of the broth and pour the rest into the pan with the cooked ground turkey. Add the soy sauce, brown sugar, and the rest of the sesame oil.
- Mix the reserved broth and cornstarch. Stir to combine and add it to the pan. Cook until sauce has thickened, about 3-5 minutes.
- Add broccoli and stir to combine and heat through.
- Divide the cooked rice between 4 bowls. Spoon the turkey mixture on top of the rice. Garnish with green onions and extra soy sauce on the side. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If you use frozen broccoli, it will dilute the sauce. You will want to add more soy sauce.
- You can also serve it with noodles, but you want to add more soy sauce.
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