Sweet and Spicy Turkey Broccoli (Printer-Friendly)

Tender turkey in honey-sriracha glaze with broccoli and brown rice, finished with sesame seeds.

# What You Need:

→ Proteins

01 - 1 pound ground turkey

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 1 green onion, chopped for garnish

→ Grains

06 - 1 cup cooked brown rice

→ Sauces and Condiments

07 - 1/4 cup low-sodium soy sauce
08 - 2 tablespoons honey
09 - 1 tablespoon sriracha sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 tablespoon olive oil

→ Toppings

13 - Sesame seeds for garnish

# How To Make It:

01 - Cook brown rice according to package instructions and have ready for assembly.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger; sauté for 1 to 2 minutes until fragrant but not browned.
03 - Add ground turkey to the skillet, breaking apart with a spatula. Cook for 5 to 7 minutes until browned and cooked through. Drain excess fat if necessary.
04 - While turkey cooks, steam broccoli florets in a separate pot or microwave-safe bowl until bright green and tender, about 4 to 6 minutes. Drain and set aside.
05 - In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil to create the sweet and spicy glaze.
06 - Pour sauce over cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes, allowing flavors to meld.
07 - Divide cooked brown rice among four bowls. Top each with turkey mixture and steamed broccoli.
08 - Garnish each bowl with chopped green onion and a sprinkle of sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce clings to every grain of rice and piece of turkey, delivering sweet heat in every forkful without any complicated steps.
  • It comes together faster than ordering takeout, and you'll actually know what went into your dinner.
  • Leftovers taste even better the next day when the flavors have had time to settle and deepen.
02 -
  • Don't skip draining excess fat from the turkey, or your sauce will turn greasy and lose its glossy shine.
  • Taste your sauce before pouring it in, sriracha brands vary wildly in heat, and you can always add more but can't take it back.
  • Steam the broccoli separately instead of tossing it in the skillet, it stays vibrant and crisp instead of turning olive-drab and limp.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top, the nutty aroma intensifies and makes the whole bowl smell incredible.
  • If your turkey releases a lot of liquid, turn up the heat for the last minute to evaporate it before adding the sauce, so the glaze clings instead of pools.
  • Prep your garlic, ginger, and sauce while the rice cooks, then the actual cooking takes less than fifteen minutes and feels almost effortless.
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