Prep Time 10 min Cook Time 20 min Total Time 30 mins
Serves 6     adjust servings


  • 1.5 cups brown Basmati rice
  • 1 tablespoon olive oil
  • 1.5 lbs. ground turkey dark meat (not breast)
  • 3 carrots, cut on the diagonal
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 3 small broccoli crowns, chopped
  • 1/4 cup water
  • 1 tablespoon corn starch
  • 1 tablespoon brown sugar
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon hoisin sauce
  • 1/8 cup apple cider vinegar
  • 1/2 cup chicken stock
  • 1/4 cup toasted almond slices


  1. Cook the brown Basmati rice according to package directions. 
  2. While the rice is cooking, heat the oil in a skillet over medium heat. When oil is hot, add ground turkey, breaking it up and stirring to cook until it is no longer pink and cooked completely through. Drain any excess fat.
  3. Return the skillet to the stove over medium heat. Add carrots to the ground turkey and stir occasionally, cooking for five minutes until carrots are slightly tender. 
  4. Meanwhile, combine cornstarch, brown sugar, soy sauce, hoisin, vinegar and chicken stock in a small bowl and whisk to combine.
  5. Clear space in the center of the skillet, pushing the turkey and carrots towards the outer edge of the pan. Add ground ginger and garlic to the center of the skillet and cook for one minute, or just until fragrant. 
  6. Gently pour the soy sauce mixture into the skillet and stir well to combine. 
  7. Add the chopped broccoli and 1/4 cup water to the skillet. Immediately cover and allow the broccoli to steam for about five minutes, or until it is bite-tender.
  8. Serve the turkey broccoli mixture over the Basmati rice and sprinkle toasted almond slices on top. Enjoy!
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