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Spicy-Sweet Turkey Stir-Fry Rice Bowls

Spicy-Sweet Turkey Stir-Fry Rice Bowls

with Gochujang Sauce, Pickled Cabbage & Sesame Seeds

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New to gochujang sauce? This colorful stir-fry is the perfect introduction! Gochujang is a Korean paste made from chili peppers—so as you can imagine, a little goes a long way! We sweeten it up here with sesame dressing, add a dash of Sriracha for tang, then use it to coat browned turkey with broccoli, cauliflower, and carrots. Ponzu rice and pickled cabbage are the perfect sides to mellow out all those punchy flavors... and there you have it. Nice to meet you, gochujang!

Tags:Easy CleanupEasy PrepSpicy
Allergens:SoyWheatFishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

5 teaspoon

Rice Wine Vinegar

4 ounce

Shredded Red Cabbage

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 teaspoon

Garlic Powder

1 tablespoon

Cornstarch

1 ounce

Gochujang Sauce

(ContainsSoy, Wheat)

1.5 ounce

Sesame Dressing

(ContainsSoy, Wheat)

1 teaspoon

Sriracha

6 ounce

Broccoli, Cauliflower and Carrot Blend

10 ounce

Ground Turkey

6 milliliters

Ponzu Sauce

(ContainsSoy, Wheat, Fish)

1 tablespoon

Sesame Seeds

Not included in your delivery

1 teaspoon

Sugar

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories730 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate73 g
Sugar18 g
Dietary Fiber3 g
Protein32 g
Cholesterol115 mg
Sodium2380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Whisk
Small Bowl
Plastic Wrap
Large Pan
Instructionsarrow up iconarrow up icon
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1

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

2

• In a medium microwave-safe bowl (use a large bowl for 4 servings), combine vinegar, 1 tsp sugar (2 tsp for 4), 2 TBSP water (4 TBSP for 4), and a big pinch of salt. Whisk until sugar and salt have dissolved. Microwave for 1 minute. • Stir in cabbage. Set aside to pickle, stirring occasionally.

3

• In a small bowl, combine soy sauce, garlic powder, cornstarch, and ¼ cup water (1⁄3 cup for 4 servings). Whisk until no lumps remain. • Stir in gochujang, sesame dressing, and Sriracha (use less if you prefer less heat) until combined.

4

• Cut broccoli and cauliflower into bite-size pieces if necessary. • Place broccoli, cauliflower, and carrots in a second medium microwave- safe bowl (use a large bowl for 4 servings); cover bowl with plastic wrap. Microwave until tender, 2 minutes.

5

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add turkey* and season with ¼ tsp salt (½ tsp for 4 servings). Cook, breaking up meat into pieces, until browned and almost cooked through, 3-5 minutes. • Stir in sauce and broccoli, cauliflower, and carrots. Cook, stirring, until sauce has thickened and turkey is cooked through, 1-2 minutes more.

6

• Fluff rice with a fork. Stir in ponzu and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice, stir-fry, and pickled cabbage (draining first) between bowls. Sprinkle with sesame seeds and serve.