Tamari Ground Turkey Skillet

Add rice and veggie broth to a saucepan. Bring to a boil then reduce to a simmer and cook 20 minutes. Remove from heat and let rice sit covered for a few minutes. Fluff with a fork and set aside.

While rice is cooking, cook veggies by heating 1 Tablespoon oil in a saucepan over medium heat. Once hot, add coleslaw mix, snap peas and carrots. Season with ½ teaspoon salt and ¼ teaspoon ground pepper and cook for about 4-5 minutes, until veggies start to soften. Don’t cook too long as we want the veggies to still have a little crunch to them! Once veggies are cooked, transfer to a bowl or plate and set aside.

Wipe out your skillet and add an additional ½ Tablespoon olive oil to the pan, heating over medium heat. Once hot, add onion, garlic and ginger. Saute for 3-4 minutes, until onion starts to soften.

Add ground turkey, ¼ teaspoon salt and ¼ teaspoon ground pepper and cook for 6-7 minutes, until turkey is cooked through, breaking up the turkey as it cooks.

While turkey is cooking, make sauce by whisking together tamari, sriracha and honey in a small bowl.

One turkey is cooked through, pour sauce over turkey. Bring sauce to a simmer and cook 2-3 minutes, until it slightly reduces, stirring occasionally. Add veggies back into the pan with the turkey and stir to combine so the veggies get coated in the sauce.

Divide rice into 4 bowls, top with ¼ of turkey and veggie mixture. Top with green onion and sesame seeds. Enjoy!