Serves: 4
Ingredients:
1 lb of Ground Turkey Breasts
2 Cups of Jasmine Rice
2 Bags of Frozen Broccoli
Diced Green Onions (Optional for Topping)
Yum Yum Sauce
Chili Garlic Sauce
1/2 a 16.9 oz Jar of Bibigo Korean BBQ Marinade & Sauce
1 Small Diced Onion
1/2 Cup of water
2 Tbsps Olive Oil
Optional Seasonings for Broccoli
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Instructions:
Preheat your oven to 400 degrees.
Grease a 9x13 baking sheet with edges. Dump your 2 bags of frozen broccoli on the pan. Add a little bit of olive oil and whatever seasonings you would like to season your broccoli with. I usually use onion powder and garlic powder. Then toss your broccoli to get the seasoning and olive oil coating all the broccoli. Cook your broccoli for 20-30 minutes or until your broccoli is soft.
Cook your rice as instructed on the packaging. I usually use a rice cooker.
Add some olive oil to a pan and brown your turkey and your diced onion. You want to oil your pan first because ground turkey breast does not have a lot of greases so it will stick to the pan when browning. You may need to add some water to the pan in addition to the oil to help the turkey from not sticking while browning.
After your turkey is browned and your onions are cooked through, add half a jar of the Korean BBQ with 1/2 cup of water. This is also where you can add as much or as little amount of chili garlic sauce as you want. A little goes a long way. Cover and let simmer on low for 10 minutes, stirring every so often. After you have simmered for 10 minutes you can remove the mixture from the heat.
To assemble your rice bowl add your rice to one side of the bowl and top with the meat mixture. Add your cooked broccoli to the other side of the bowl. Drizzle Yum Yum Sauce over the top of the bowl.
Optional: Top the bowl with sliced green onions.
Enjoy :)
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