Ground Turkey Teriyaki with Broccoli and Carrots (Print-Friendly Version)

Ground turkey and vegetables are coated in a separately thickened teriyaki-style sauce with orange zest. Divide the water before heating: three-quarters cup goes into the sauce and one-quarter cup makes the cornstarch slurry. Cook the vegetables before adding the thick sauce so it does not scorch while they soften.

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# Ingredients You’ll Need:

→ Teriyaki Sauce

01 - 1/4 cup soy sauce

02 - 3 tablespoons brown sugar

03 - 1 cup water, divided

04 - 2 tablespoons honey

05 - 3 garlic cloves, minced

06 - 1 teaspoon fresh ginger, grated or minced

07 - 2 tablespoons cornstarch

08 - 1 tablespoon orange zest

→ Stir Fry

09 - 1 pound ground turkey

10 - 2 teaspoons sesame oil

11 - 3 cups broccoli florets, fresh or frozen

12 - 1 small onion, diced

13 - 1 cup shredded carrots

14 - Salt and pepper to taste

# How to Make It:

01 - Combine three-quarters cup water, soy sauce, brown sugar, honey, garlic and ginger in a saucepan and bring to a gentle simmer. Whisk cornstarch into the remaining quarter cup cold water, stir again and gradually add to the simmering sauce;

02 - cook until glossy, then remove from heat and add orange zest. In a large skillet heat sesame oil, soften onion and cook ground turkey in small crumbles to 165°F.

03 - Add broccoli and shredded carrot, cooking until the vegetables are tender enough to eat and using a small splash of water if needed before the sauce goes in. Lower the heat, fold in the prepared sauce and stir until evenly coated without letting the bottom catch. Serve over separately cooked rice or noodles if desired.

# Extra Suggestions:

01 - A smooth slurry disperses more evenly than dry starch sprinkled into hot sauce.

02 - Both serve different purposes.

03 - Cut florets small and trim thick stems before starting.

04 - After the sauce thickens and leaves the heat.

05 - Not by a fixed equal-volume rule.

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