© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Bunch green onions
3 tsp canola oil, DIVIDED
2 c broccoli stir-fry frozen vegetable mixture (broccoli, carrots, red peppers, celery, mushrooms & water chestnuts)
1 lb GROUND TURKEY
1/2 c prepared stir-fry sauce
2 (8.8-oz) packets teriyaki flavored rice (microwave type), cooked according to packet directions
Cut white bulbs and green tops of onions diagonally into 1-inch lengths and measure 1/2 cup. Set aside. Finely chop remaining onions and measure 2 tablespoons, cover and set aside.
In a wok or large, heavy skillet, heat 1 teaspoon oil over medium-high heat. Stir-fry vegetable mixture until crisp-tender, about 4-5 minutes. Remove from heat and keep warm.
Add another 2 teaspoons oil to hot pan and crumble ground turkey into hot oil. Stir-fry turkey and 1-inch onion pieces over medium-high heat until turkey is no longer pink. Stir in sauce and season with 1/4 teaspoon black pepper.
Divide cooked rice into 4 deep individual serving bowls. Portion vegetables atop rice and finally add turkey/onion mixture over vegetables.
Sprinkle with reserved chopped onions.