Ingredients:

  • 1 lb lean ground turkey (93/7 blend)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 large red bell pepper, thinly sliced
  • 1 cup sugar snap peas, trimmed
  • 1 medium zucchini, halved and sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp reduced sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp cornstarch

Instructions:

  1. Prep the aromatics. Mince 3 cloves garlic and grate 1 tbsp fresh ginger.
  2. Whisk the sauce. Combine 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp cornstarch in a bowl. Mix until the cornstarch disappears.
  3. Heat the skillet. Add 2 tbsp avocado oil to a large pan over medium high heat. Wait until the oil shimmers and barely wisps smoke.
  4. Brown the turkey. Add 1 lb lean ground turkey, 1 tsp salt, and 0.5 tsp pepper. Let it sit undisturbed for 2 minutes to develop a crust before breaking it up.
  5. Remove the meat. Once cooked through and browned, transfer the turkey to a plate.
  6. Sauté the firm veggies. Toss in the sliced red bell pepper and 1 cup sugar snap peas. Cook for 3 minutes until bright and slightly charred.
  7. Add the zucchini. Stir in the sliced zucchini half moons. Cook for 2 minutes until they just begin to soften.
  8. Infuse the aromatics. Push the veggies to the edges and add the garlic and ginger to the center. Cook for 45 seconds until fragrant.
  9. Combine and glaze. Return the turkey to the pan and pour the sauce over everything. Stir constantly for 1 to 2 minutes.
  10. Finish and serve. Once the sauce is bubbling and has thickened into a velvety glaze, remove from heat. Serve immediately while the colors are vibrant.