Ingredients:

  • 1 tbsp sesame oil (or olive oil) (15 ml)
  • 1 lb (450g) ground turkey (93% lean recommended)
  • 3 bell peppers (red, yellow, green), thinly sliced
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or ½ tsp ground ginger) (15 ml fresh or 2.5 ml ground)
  • Salt and black pepper to taste
  • 3 tbsp low-sodium soy sauce (45 ml)
  • 1 tbsp hoisin sauce (or oyster sauce) (15 ml)
  • 1 tbsp rice vinegar (or apple cider vinegar) (15 ml)
  • 1 tsp sriracha or chili garlic sauce (optional, for heat) (5 ml)
  • 2 green onions, chopped
  • Cooked rice, quinoa, or noodles, for serving

Instructions:

  1. Slice bell peppers and onion, mince garlic, grate ginger (if using fresh), chop green onions. Measure out all sauce ingredients into the small bowl and stir to combine.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Add ground turkey, season lightly with salt and pepper, and cook, breaking it up with a spoon, until browned and cooked through (about 5-6 minutes).
  3. Add minced garlic and ginger to the skillet with the cooked turkey. Sauté for 1 minute, or until fragrant.
  4. Add the sliced bell peppers and onions to the skillet. Cook, stirring frequently, for 4-5 minutes, or until the peppers are tender-crisp.
  5. Pour the prepared sauce over the turkey and vegetables. Stir well to coat everything evenly. Cook for 2-3 minutes, or until the sauce has thickened slightly.
  6. Taste and adjust seasoning, adding more soy sauce, sriracha, or pepper as needed. Garnish with chopped green onions. Serve hot over cooked rice, quinoa, or noodles.