Week night dinner rotation in a rut? We have ALL been there and everyone needs a refresh periodically. This warm pan of yumminess and versatility is for you! From the moment I laid eyes on this Defined Dish recipe (slightly modified by me) , I knew I would love it but I had NO idea how much! This is healthy comfort food at its finest. You can crank the spiciness up or down easily depending on whether or not littles are joining you for dinner or if you are not a fan of spice.
I do not love ground turkey. Generally, I think it lacks flavor and I can almost always tell it is ground turkey and not ground beef. But the flavor profile of this dish is out of this world–boring turkey no more! So let’s go! Pick up the ingredients today to make this dish!
Ingredients
- 2 tablespoons avocado oil
- 1 large shallot, finely diced
- 2 cloves garlic, minced
- 1 inch knob ginger, peeled and finely grated or chopped
- 2 pounds ground turkey
- 1.5 teaspoons salt
- .5 teaspoons black pepper
- 2 tablespoons creamy peanut butter (or almond butter if doing a Whole30)
- 2 tablespoons of coconut aminos (or soy)
- 1 tablespoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons lime juice
- 2 tablespoons sriracha (use one without sugar if doing a Whole30)
- 4 green onions, thinly sliced (use white and green parts)
- chopped basil, cilantro, and mint
- optional: roughly chopped 1/2 cup of water chesnuts (if you like a little crunch)
Instructions
Heat oil in a nonstick skillet over medium heat. Add the shallot, garlic, grated ginger and cook, stirring and being careful not to burn, until soft (about 2 minutes). Add the turkey, salt and pepper and cook. Break up the meat with a spatula or wire whisk until the turkey is cooked through & no longer pink (about 7 minutes).
While it is cooking, combine the peanut butter, coconut aminos, rice vinegar, toasted sesame oil, lime juice and sriracha (dial this up or down depending on how spicy you like your food). Whisk until fully combined and smooth.
Pour the sauce into the ground turkey mixture along with the sliced green onions (and water chesnuts if desired). Continue stirring until well coated and onions have gotten tender. Top with fresh herbs.
Serve hot over steamed rice or in iceberg lettuce “cups”.