Description
With gochujang, ginger, and ribbons of fresh basil, each high protein bowl is loaded with flavor — for a weeknight meal that takes less than 30 minutes!
Ingredients
Units
Scale
- 1 lb ground turkey
- 1/2 teaspoon baking soda
- 3 tablespoons + 1 teaspoon olive oil, divided
- 1/4 teaspoon kosher salt
- 1 tablespoon water
- 1/4 cup tamari or soy sauce
- 2 tablespoons gochujang
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 teaspoons minced ginger
- 1/2 large yellow onion, diced
- 3 cups loosely packed fresh sweet basil leaves, ribboned (about 6 ounces)
- 1/2 fresh lime (about 1 tablespoon juice)
- Rice and lime wedges for serving
Instructions
- Combine ground turkey, baking soda, 1 teaspoon of oil, salt, and 1 tablespoon of water in a bowl. Stir well, until mixture is smooth and starts to stick to the side of the bowl.
- Stir tamari, gochujang, fish sauce, brown sugar, and ginger together in a small bowl.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, for about 4 minutes until softened. Add the turkey mixture, pressing into an even layer with a spatula. Cook for about 4 minutes, breaking large chunks up with a wooden spoon as you go, until mostly browned. Pour in the tamari mixture and cook, stirring often, until the sauce has reduced and clings to the meat. Remove the skillet from heat and add the basil, stirring until the basil has wilted. Squeeze 1/2 a lime over the meat and give a quick stir. Taste and season with salt if needed.
- Serve over rice, with more lime wedges for squeezing over.
Notes
Gochujang is not typically gluten free. To make this recipe gluten free, swap the gochujang for another chili paste (such as Sambal Oelek) or grab a gluten free gochujang.