½ cup low-sodium soy sauce
¼ cup + 2 T. water
2 T. red wine vinegar
1 T. white sugar
1 T. brown sugar
2 tsp. + 1 T. minced garlic
1 tsp. ginger
1 T. cornstarch
1 T. vegetable oil
½ cup onion, diced
1 lb. ground turkey
1 cup broccoli, finely chopped
2 carrots, peeled and grated
Cooked rice or noodles, for serving
Chopped green onions, for garnish
Whisk soy sauce, ¼ cup water, vinegar, sugars, 2 tsp. garlic and ginger in a saucepan over medium heat until sugars dissolve. In a small bowl, dissolve 1 T. cornstarch in 2 T. warm water. Slowly add cornstarch mixture to teriyaki sauce and simmer until thickened. Remove from heat and set aside.
Heat oil in large skillet over medium-high heat. Add onions and cook until soft. Crumble ground turkey and 1 T. garlic into pan. When turkey is about half-cooked, add broccoli and carrots, cooking until turkey is no longer pink. Pour teriyaki sauce over turkey and veggie mixture and stir. Simmer for about 5 minutes to combine flavors. Spoon meat mixture over rice or noodles to serve. Garnish with green onions.
WANDA'S NOTE: Other than traditional roasted turkey, this is Dave's favorite turkey recipe!
Recipe by Dave and Wanda Muehler, Dakota Valley Electric Cooperative members
