Speedy Sesame-Teriyaki Turkey Bowls
with Carrots and Edamame Rice
This turkey teriyaki on pillowy jasmine rice hits all the right notes; salty, sweet, filling and as spicy as you like it! And the best part – it all comes together in just 25 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
56 g
Carrot, julienned
56 g
Onion, chopped
¾ cup
Jasmine Rice
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Wheat)
56 g
Edamame
(Contains Soy)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tsp
Sriracha
113 g
Bok Choy, chopped
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 1 ¼ cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then turkey and Moo Shu Spice Blend. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add soy sauce. Cook, stirring often, until slightly thickened, 1-2 min.
Add carrots, onions and bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add teriyaki sauce and 3 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce coats turkey, 2-3 min. Season with salt and pepper, to taste, then stir to combine.
Fluff rice with a fork. Divide rice between bowls, then top with turkey stir-fry. Drizzle with sriracha, if desired.
