Sticky Asian Garlic Turkey & Jasmine Rice Bowl
Caramelized ground turkey in a sticky garlic-ginger tamari glaze with snap peas and carrots over jasmine rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ground turkey can taste bland on its own, so the trick is letting it brown properly before adding a sticky glaze heavy on garlic and ginger. Snap peas and carrots cooked in the same pan add crunch and color.
Why this recipe works
Letting the turkey sit in the hot pan before breaking it up creates browned, flavorful bits. The honey reduces with the tamari into a glaze that coats everything.
Ingredient notes
93% lean turkey browns better than 99% lean, which tends to steam and dry out.
Common mistakes
- Breaking the turkey up immediately, which leaves it pale.
- Adding the garlic too early, which burns it.
What to serve with it
Sriracha or chili crisp on the side.
Meal prep
This reheats well and keeps 4 days.
More bowls like this
Cooking tips
Don't stir the turkey right away. Slice carrots thin so they cook as fast as the snap peas.
Swaps and variations
Use ground chicken or pork (cook pork to 160°F / 71°C). Use broccoli or bell peppers instead of snap peas.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Sticky Asian Garlic Turkey & Jasmine Rice Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes, rest 10 minutes.
-
Heat the oil in a large skillet over medium-high heat. Add the turkey and spread it out; cook 3 minutes undisturbed to brown, then break it up and cook 4 to 5 minutes more, until no pink remains and it reaches 165°F (74°C).
-
Push the turkey aside, add the carrots and snap peas and cook 2 to 3 minutes, until crisp-tender.
-
Add the garlic and ginger and stir 1 minute.
-
Pour in the tamari, honey and vinegar and cook 2 minutes, stirring, until sticky and glossy.
-
Divide the rice among 4 bowls and top with the turkey and vegetables and scallions.
Questions
Can I use soy sauce?
Yes, but it isn't gluten-free.
Can I make it spicy?
Add 1 to 2 teaspoons chili garlic sauce with the tamari.
Comments