Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp soy sauce, (then more if desired (or use low-sodium for a healthier option))
  • 3 Tbsp low-sodium chicken broth or water
  • 1 1/2 tsp cornstarch
  • 1 Tbsp sesame oil
  • 1 Tbsp brown sugar
  • 2 tsp sriracha, (plus more for serving (optional))
  • 2 Tbsp olive oil, (divided)
  • 1 lb 93% lean ground turkey
  • Salt
  • 1 small yellow onion, (halved then thinly sliced into strips from root to tip)
  • 1 red bell pepper, (cored and sliced into thin 2-inch strips)
  • 1 Tbsp peeled and minced fresh ginger
  • 4 cloves garlic, (minced)
  • 6 cups (packed) shredded green cabbage ((16 oz)*)
  • 1 1/2 cups matchstick carrots
  • 1/4 cup chopped green onions

Instruction

  • In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended. Mix in remaining 2 Tbsp soy sauce, chicken broth, sesame oil, brown sugar and sriracha, set aside.
  • Heat 1 Tbsp olive oil in a 12-inch (deep) non-stick skillet over medium-high heat. 
  • Add half of the ginger and half of the garlic and saute 20 seconds. Add turkey and season with just a pinch of salt. 
  • Cook, while breaking up turkey and tossing occasionally, until turkey has cooked through. Drain and transfer turkey to a sheet of foil, wrap to keep warm.
  • Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add onions and saute until they have nearly softened, about 4 minutes. 
  • Add in bell pepper and remaining half of the ginger and garlic and saute 1 minute longer. 
  • Toss in cabbage and carrots then whisk soy sauce mixture once more and pour over cabbage. Allow to cook, tossing frequently until cabbage is tender, about 4 - 5 minutes. 
  • Toss in cooked turkey. Taste and add in a little more soy sauce if needed. Serve warm topped with green onions and more sriracha if desired.