Ingredients
1 pound lean ground turkey
2 cups broccoli florets (about 1 medium head)
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon water
2 green onions, sliced (for garnish, optional)
Instructions
Preheat skillet over medium-high heat and add 1 tablespoon sesame oil.
Add ground turkey, breaking apart with a spatula. Cook until browned and no longer pink (5-7 minutes). Remove turkey and set aside.
Reduce heat to medium. Add remaining 1 teaspoon sesame oil to the skillet.
Add broccoli florets and sauté for 3-4 minutes until vibrant green and slightly softened.
Return turkey to the skillet. Stir in soy sauce, garlic, and ginger unless it’s already in the skillet.Cook for 2 minutes to infuse flavors.
Mix cornstarch with water to make a slurry (if thickening desired) and add to the pan. Stir until sauce reduces slightly and coats ingredients.
Garnish with green onions and serve immediately.
Notes
For a spicier version, add 1/4 teaspoon red pepper flakes with garlic.
To preserve broccoli’s crunch, avoid overcooking in the final step.
Use boneless, skinless turkey thighs for extra juiciness if available.
Leftovers keep in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir-Frying
- Cuisine: Asian-American
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 serving (1/4 of total)
- Calories: 290
- Sugar: 2g
- Sodium: 1100mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg