Honey-Garlic Turkey Bowls

In a medium pot, heat 1 tsp (2 tsp) oil over medium heat. When the pot is hot, add rice and green onions. Cook for 1 min, stirring often, until fragrant. Add 1 1/3 cups (2 2/3 cups) warm water. Season with salt. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered.

Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. When the pan is hot, add carrots. Cook for 4-5 min, stirring occasionally, until tender-crisp. Add bok choy, half the garlic and 1 tbsp (2 tbsp) water. Cook for 2-3 min, until bok choy is tender-crisp and water has evaporated. Season with salt and pepper. Transfer veggies to a plate. Set aside.

In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add turkey. Season with salt and pepper. Cook for 4-6 min, breaking up turkey into smaller pieces, until no pink remains. Add remaining garlic. Cook for 30 sec, stirring often, until fragrant. Reduce heat to medium.

Meanwhile, in a medium bowl, whisk together cornstarch, honey-garlic sauce, soy sauce, 1 tsp (2 tsp) sugar and 3/4 cup (1 1/4 cups) water. To the pan with turkey, add sauce. Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.