Teriyaki Turkey Stir Fry
Serves
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
For the sauce:
½ cup (120 ml) soy sauce or tamari
¼ cup (60 ml) water
2 tbsp red wine vinegar
3 tbsp coconut sugar
1 clove minced garlic
1 tsp ground ginger
1 tbsp cornstarch (cornflour)
2 tbsp warm water
½ cup (120 ml) soy sauce or tamari
¼ cup (60 ml) water
2 tbsp red wine vinegar
3 tbsp coconut sugar
1 clove minced garlic
1 tsp ground ginger
1 tbsp cornstarch (cornflour)
2 tbsp warm water
For the stir fry:
1 tbsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 lb (450 g) ground (minced) turkey breast
1 head broccoli, separated into small florets
2 carrots, peeled, grated
4 green onions (spring onions), sliced
4 cups (800 g) cooked white rice, to serve
1 tbsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 lb (450 g) ground (minced) turkey breast
1 head broccoli, separated into small florets
2 carrots, peeled, grated
4 green onions (spring onions), sliced
4 cups (800 g) cooked white rice, to serve
Nutrition
(Per Serving)
Calories
514
Fats
14 g
Protein
30 g
Carbs
73 g
Instructions
- To make sauce, mix soy sauce, water, red wine vinegar, sugar (start with 2 tablespoons and then taste for sweetness), garlic, and ginger in small pot or saucepan. Place on stove over medium heat. Stir with whisk until sugar has dissolved.
- In cup, whisk together cornstarch and 2 tablespoons warm water.
- Slowly whisk cornstarch mixture into pot with sauce. Gently simmer until thickened. Remove from heat and set aside until needed.
- Heat oil in large pot or saucepan over medium-high heat. Cook onion for 3 to 4 minutes, until softened, then add ground turkey and garlic. Continue cooking for another 3 to 4 minutes.
- Add grated carrots and broccoli florets. Continue cooking until turkey is cooked through, about 3 to 4 more minutes.
- Add prepared sauce and simmer for about 5 minutes.
- Serve with cooked rice and garnish with green onions.