Quick Sriracha Turkey & Zucchini Bowl
This quick and easy recipe features lean ground turkey and zucchini in a flavorful sriracha sauce. It's a perfect weeknight meal that comes together in under 30 minutes.
Equipment
- Skillet or Wok
- Knife
- Cutting Board
- Small Bowl
- Spoon
Ingredients
Main Ingredients
- 1 pound lean ground turkey (93/7 or 96/4)
- 2 medium zucchinis diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha (adjust to taste or omit)
- 1 teaspoon fresh ginger grated (or 1/2 teaspoon ground ginger)
- Salt and black pepper to taste
Optional Garnishes
- cooked rice or quinoa
- sesame seeds
- chopped green onions
Instructions
Preparation
- Wash and trim zucchinis, then dice them into bite-sized pieces. Finely chop the onion, mince the garlic, and grate fresh ginger if you are using it.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5-7 minutes until browned, then drain any excess fat.
- Add chopped onion to the skillet and cook for 2-3 minutes until softened. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add diced zucchini to the skillet and sauté for 3-5 minutes until it begins to soften. In a small bowl, whisk together chicken broth, soy sauce, and sriracha, then pour this mixture over the turkey and zucchini.
- Stir everything well to combine, then bring to a gentle simmer and cook for 2-3 minutes until the sauce slightly thickens and flavors meld. Season with salt and pepper to taste.
Serving
- Remove the skillet from heat and serve hot. Optionally, serve over cooked rice or quinoa and garnish with sesame seeds and chopped green onions.
Notes
Adjust sriracha to your preferred spice level. For a complete meal, serve over rice or quinoa. This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.