Ingredients:

  • 450 g lean ground turkey
  • 15 ml olive oil
  • 9 g garlic, minced (3 cloves)
  • 2 g ground ginger
  • 1 g salt
  • 1 g black pepper
  • 15 ml soy sauce or tamari
  • 60 g plain Greek yogurt
  • 45 ml sweet chili sauce
  • 15 ml Sriracha
  • 5 ml lime juice
  • 2.5 ml honey or maple syrup
  • 450 g cooked jasmine rice or brown rice
  • 150 g shredded carrots
  • 100 g sliced cucumbers
  • 30 g green onions, thinly sliced
  • 8 g sesame seeds
  • 1 lime, cut into wedges

Instructions:

  1. In a small bowl, combine the Greek yogurt, sweet chili sauce, Sriracha, lime juice and honey. Whisk until velvety and uniform. Set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and break it apart with a spatula. Cook until browned and crumbly with no pink remaining and the turkey reaches 165°F (74°C).
  3. Stir in the minced garlic and ground ginger. Sauté about 60 seconds until fragrant and the garlic is golden but not burnt. Pour in the soy sauce, salt and pepper and stir for 2 minutes to glaze the meat.
  4. Reduce the heat to low. Pour half of the sauce into the skillet and toss the turkey until every piece is coated in a glossy, orange-tinted glaze. Remove from the heat immediately. Reserve the remaining sauce for drizzling.
  5. Scoop the rice into four bowls. Divide the glazed turkey evenly over the rice. Arrange the shredded carrots and sliced cucumbers on the side. Drizzle the reserved sauce over the top. Garnish with green onions and sesame seeds, and serve with lime wedges.