Sesame-Ginger Turkey with Jasmine Rice and Bok Choy
Savory ground turkey sautéed with fragrant ginger, garlic, and tamari, paired with tender-crisp baby bok choy and steamed jasmine rice.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $4.99/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Calorie
- High-Protein
- Low-Sugar
- Halal
- Kosher
- Low-Fat
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
Tags
- stir-fry
- quick
- healthy
- savory
- kid-friendly
Ingredients
- 1.5 pound ground turkey (93% lean)
- 1 cup jasmine rice (uncooked)
- 4 baby bok choys (quartered lengthwise)
- 3 tablespoon gluten-free tamari (low-sodium)
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger (minced)
- 3 clove garlic (minced)
- 3 whole green onions (thinly sliced)
- 0.5 teaspoon salt
Instructions
- Combine 1 cup uncooked jasmine rice, 2 cups water, and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer 15 minutes until liquid is absorbed and rice is tender.
- Heat 1 tablespoon toasted sesame oil in a large nonstick skillet over medium-high heat. Add 1 1/2 pounds ground turkey, breaking it up with a spoon, and cook 6 minutes until browned and cooked to an internal temperature of 165°F.
- Stir in 3 minced cloves garlic, 1 tablespoon minced fresh ginger, 4 quartered baby bok choy heads, 3 tablespoons gluten-free tamari, and the remaining 1/4 teaspoon salt. Sauté 3 to 4 minutes until the bok choy greens wilt and stems are crisp-tender.
- Remove skillet from heat, stir in 3 sliced green onions, and serve warm over the cooked jasmine rice.
Notes
Ensure your tamari is certified gluten-free.
Nutrition (per serving)
- Calories: 440
- Protein: 38 g
- Carbohydrates: 42 g
- Fat: 13 g
- Fiber: 2.5 g
- Sodium: 480 mg
- Saturated Fat: 3 g
- Sugar: 2 g
- Cholesterol: 70 mg