Teriyaki Turkey and Vegetable Skillet
Servings 4
Calories 408kcal
Equipment
- large frying pan
Ingredients
- 2 lbs ground turkey breast 99% fat free
- 1 bunch scallions
- 4 cloves garlic
- 1 tsp ginger I use the squeeze tube
- 10 oz shredded carrots
- 9 oz snow peas
- 12 oz broccoli florets
- 1/2 cup water
- 2/3 cup teriyaki marinade and sauce Kikkoman brand
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 1 tsp sriracha adjust according to heat preference
- cooking spray
Instructions
- Add cooking spray to a large frying pan over medium high heat.
- Chop the scallions; separate the white parts from the green parts.
- Mince the garlic.
- Add the white parts of the scallions, the garlic, and the ginger to the pan with cooking spray.
- Cook for a few minutes, just enough so the garlic doesn't burn.
- Add the turkey. Use a wooden spoon to break the meat up. Cook for 5 minutes so that the meat starts to brown.
- Add the vegetables and the water to the pan. Cover the frying pan with a lid.
- Steam the vegetables for about 10 minutes, removing the lid and tossing the vegetables and turkey every so often.
- After 10 minutes, remove the lid and continue cooking the mixture for about 3-5 minutes so that all of the water is absorbed.
- Test the vegetables; they should be tender. Check that the turkey is fully cooked.
- In a small bowl, combine the teriyaki sauce, the honey, rice wine vinegar, and sriracha.
- Add the sauce to the pan and toss to combine.
- Add the green parts of the scallions and more sriracha to taste.
Nutrition
Serving: 2cups | Calories: 408kcal | Carbohydrates: 33g | Protein: 65g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1853mg | Potassium: 661mg | Fiber: 6g | Sugar: 22g | Vitamin A: 13125IU | Vitamin C: 121mg | Calcium: 103mg | Iron: 2mg | Weight Watchers: 4points