Ingredients
The following ingredients have 4 Servings
- 1 tablespoon canola oil
- 1 ½ lbs 99% lean ground turkey breast
- 2 medium shallots (thinly sliced or minced)
- 2 teaspoons minced fresh ginger
- 2 garlic cloves (minced)
- 3 packed cups carrot “noodles” (you can use a spiralizer, buy them spiralized or just use a vegetable peeler like I did)
- 3 tablespoons low sodium soy sauce
- 1 cup canned light unsweetened coconut milk (shake the can before opening as milk may have separated)
- 1/3 cup low sodium fat free chicken broth
- 1-2 teaspoons sriracha ((you can start with one and stir in more at the end to taste if you want more))
- ¼ cup chopped cilantro ((I know lots of people hate cilantro, I think basil would be a good substitute!))
- 2 tablespoons fresh lime juice
Instruction
- Preheat the oven to 375 degrees.
- Drizzle the oil in a cast iron or otherwise oven-safe walled skillet or saute pan and bring over medium-high heat. Add the ground turkey and cook, breaking up into small pieces with a wooden spoon, until browned and cooked through.
- Add the shallots, ginger, garlic and carrot noodles to the turkey and stir to combine. Add the soy sauce, coconut milk, broth and sriracha and stir to combine. Transfer the skillet to the middle rack of the preheated oven and bake for 8-10 minutes until the carrot noodles are tender and some of the liquid has reduced.
- Stir in the cilantro and the lime juice. You may taste to see if you’d like more heat and add sriracha if you prefer. Serve hot.
