Recipe Details
Servings: 4
Prep Time: 15 mins
Cook Time: 20 mins
Macros: 583 Cals, 51g Protein, 55g Carbs, 18g Fat
🔪 Helpful Kitchen Tools *These are the ones I use at home
Ingredients
- ¼ cup hoisin sauce
- 1/3 cup low sodium soy sauce
- 2 ½ cup chicken broth, divided
- 1 tbsp corn starch
- 1 tbsp honey
- 5 cloves garlic, divided
- Sriracha sauce to taste
- 1” piece of ginger, divided
- 1 yellow onion
- 1 bell pepper
- 2 carrots
- 1 stalk broccoli
- 1.5 lbs lean ground turkey
- 1 tsp garlic powder
- 1 tsb onion powder
- 1 cup dry rice
- ¼ cup chopped peanuts
- 1 bunch green onions
Instructions
1) Stir Fry Sauce & Mise En Place
- Using a microplane, grate the garlic cloves and the ginger. Half will go in the sauce, half with go in the sauteed veggies
- In a medium bowl, whisk together ¼ cup hoisin sauce, 1/3 cup low sodium soy sauce, ½ cup chicken broth, 1 tbsp corn starch, 1 tbsp honey, a drizzle of sriracha sauce, half of the grated garlic and ginger. Set aside
- Thinly slice the yellow onion and bell pepper. Grate the carrots. Cut the broccoli in florets. Set aside together
- Chop the peanuts and slice the green onions. Set aside together
2) Peanut Rice
- In a medium pot, add 1 cup dry rice and cook per instructions on the package (Use chicken broth/bone broth instead of water to boost flavor and protein!)
- Once the rice is cooked, stir in 1 tbsp soy sauce, the chopped peanuts and the green onions
3) Stir Fry
- In a large wok over medium heat, add 1 tbsp olive oil and the lean ground turkey. Season with salt, pepper, garlic powder, and onion powder. Cook through. Remove to a plate and set aside
- In the same wok, add the veggies and sauté for 3 minutes. Add the remaining grated garlic and ginger. Sauté for another minute
- Once the veggies have softened, add the stir fry sauce. Toss to combine and bring to a simmer before adding the cooked ground turkey. Adjust seasoning as necessary
4) Plate & Serve
- In a bowl, serve the peanut rice and top with the stir fry
- Top with more green onions, chopped peanuts and sriracha, as desired
🪓 Cooking Hacks
Let the turkey brown. Let it sit in the wok/pan for 60–90 seconds before stirring so you get actual browning (not steaming). This = way more flavor.
Dry your veggies after washing. Moisture kills stir fry texture. Quick pat with paper towels = better sear + brighter flavor (you already know this is a Station Chef hill worth dying on).
Add sriracha at the end, not in the sauce mix. Keeps the heat brighter and lets you control spice per bowl (crew-friendly move).
