Build A 6 Pack Recipe

Prep

Finely mince 3 garlic cloves and grate 1 teaspoon fresh ginger. Thinly slice 3 green onions separating white and green parts if possible; finely dice 1 red bell pepper. Measure out sauce ingredients: 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon honey, 1 teaspoon sriracha. In a small bowl combine cornstarch and 1 tablespoon water to make a slurry; set aside.

Make the Sauce

In a medium bowl whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, minced garlic (reserve a small pinch for finishing if you like), and grated ginger. Taste and adjust heat or sweetness (add more sriracha or honey in 1/2 teaspoon increments).

Cook the Turkey

Heat 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the white parts of the sliced green onions and the diced red bell pepper; sauté 2–3 minutes until softened and fragrant. Push vegetables to the side and add 1 pound lean ground turkey. Break the turkey into small pieces with a spatula and spread into an even layer. Let it brown undisturbed 2 minutes, then continue to cook and stir for another 3–4 minutes until no pink remains. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Combine Sauce and Thicken

Reduce heat to medium. Pour the prepared sauce over the cooked turkey and vegetables, stirring to combine and coat. Bring the mixture to a gentle simmer, then stir the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and add it into the skillet. Continue to simmer 1–2 minutes, stirring, until the sauce thickens and becomes glossy. If sauce becomes too thick, add 1–2 tablespoons water to reach desired consistency.

Finish

Stir in the green tops of the sliced green onions and 1 teaspoon sesame seeds (optional). Taste and adjust seasoning — a splash more soy sauce for salt, or a squeeze of rice vinegar for brightness.

Serve

Divide 2 cups cooked quinoa or brown rice between 4 bowls (serves 4). Spoon the saucy turkey mixture over the grains. Garnish with additional sliced green onions, a drizzle of sesame oil or sriracha if desired, and extra sesame seeds. Serve hot.