Ingredients

• 1 cup rice, uncooked
• 1 small onion
• 1 medium red bell pepper
• 2 medium celery stalks
• 3 large garlic cloves
• 1 tablespoon fresh ginger
• 1 tablespoon canola oil
• 1 pound 7% fat ground turkey
• 1 tablespoon Mrs. Dash garlic and herb seasoning blend
• 8 ounces frozen broccoli florets
• 1/2 cup low-sodium chicken broth
• 2 tablespoons brown sugar
• 1-1/2 tablespoons coconut aminos
• 1 teaspoon Sriracha chili sauce
• 2 tablespoons fresh cilantro

Preparation

1. Prepare rice according to package instructions. Set frozen broccoli out to thaw. Dice the onion; slice celery; slice bell pepper into strips; mince garlic cloves, grate ginger and chop cilantro.
2. Drizzle canola oil in a large non-stick pan and heat to medium high heat. Add turkey and brown. Halfway through cooking add the Mrs. Dash herb seasoning. Once turkey is cooked, remove from pan.
3. In the same pan, add in onion, peppers and celery and cook over medium heat for 5 minutes. Add in garlic and ginger and cook for 3 more minutes.
4. Once vegetables are soft, add in frozen broccoli and stir to combine for a few more minutes.
5. To make the sauce, combine broth, brown sugar, coconut aminos and Sriracha sauce in a small bowl.
6. Add cooked turkey back into pan and stir in sauce to combine.
7. Place 1/2 cup rice in a bowl and top with turkey and vegetable mixture. Add chopped cilantro if desired. Enjoy!

Helpful hints

• To thicken the sauce up more, add 1 teaspoon of corn starch.
• If Mrs. Dash seasoning is unavailable you can combine 1/2 teaspoon pepper, 1 teaspoon onion powder and 1 teaspoon garlic powder.
• Ginger paste can be substituted for fresh ginger.
• For a lower protein diet, if you have CKD and are not on dialysis, decrease the ground turkey to 1/2 pound. Protein is decreased to 16 grams.