Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground turkey (450g)
  • 1 medium yellow onion, thinly sliced (approx. 150g)
  • 2 bell peppers (any color), cored, seeded, and thinly sliced (approx. 400g total)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, peeled and minced (approx. 5g)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons honey (or maple syrup for a vegan option) (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon cornstarch (or tapioca starch) (8g)
  • 1/2 teaspoon sesame oil (2.5ml)
  • 1/4 teaspoon red pepper flakes (or more, to taste) (0.5g)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, and red pepper flakes. Set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through (no longer pink), about 5-7 minutes. Drain off any excess fat.
  3. Add sliced onion, bell peppers, garlic, and ginger to the skillet. Sauté until the vegetables are tender-crisp, about 5-7 minutes.
  4. Pour the prepared sauce over the turkey and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 1-2 minutes.
  5. Garnish with sesame seeds and green onions, if desired. Serve immediately over rice or noodles.