Sticky Soy Turkey & Charred Veg Rice Bowl
Charred veg. Juicy turkey. Sticky soy-sesame sauce. Bowl sorted.
Turkey breast gets a hard, quick sear so it colours without drying out. The courgette and capsicum are charred separately, then onion, carrot and garlic are softened before the soy-sesame sauce brings everything together over rice. Proper colour, proper texture—no steamed grey vegetables.
Nutrition · per serving
Method
- 1
Prep first
Mix the sauce ingredients together and have everything sliced before the pan goes on. This cooks quickly — now is not the time to start looking for the soy sauce.
- 2
Char the veg
Get a wide frying pan ripping hot. Add half the oil, then char the courgette (zucchini) and capsicum in a single layer. Season with a good pinch of salt and pepper. Give them proper colour while keeping a bit of bite. Work in batches if the pan is crowded. Remove and set aside.
- 3
Sear the turkey
Let the pan get hot again. Season the turkey generously with salt and cracked black pepper, add the remaining oil and fry the turkey hard and fast in a single layer. Leave it alone long enough to colour, then toss briefly. Remove while it is almost cooked — it will finish in the sauce, so don't cook the life out of it.
- 4
Sweat the aromatics
Reduce the heat to medium. Add the onion with a pinch of salt and sweat for 1–2 minutes. Add the carrot and cook for another 2 minutes. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- 5
Bring it together
Pour in the sauce and let it bubble briefly. Return the turkey, courgette (zucchini) and capsicum to the pan. Toss for about 1 minute, until everything is coated and the turkey is cooked through. Add a splash of water if the sauce tightens too much.
- 6
Serve
Taste and season properly with salt and pepper — don't be shy. Spoon over the hot rice, scatter the sliced spring onions on top and serve.