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Prepare the sauce. In a small bowl, mix together soy sauce, rice wine and fish sauce. Stir in cornstarch and whisk thoroughly so it's not clumpy. Set aside.
Heat olive oil in a non-stick skillet over medium high heat.
Cook onion for a minute or until softened and fragrant.
Add ground turkey, and break into small pieces with a wooden spoon. Stir in garlic and bell pepper and continue to break down the turkey. Cook for 5-7 minutes or until almost cooked (almost no longer pink), stirring often.
Give the sauce a stir and pour on the meat. Mix until sauce has thickened and coats the mixture well. Turn off heat. Stir in scallions, saving about one third for serving.
Serve over a bed of rice or cauliflower rice. Top with remaining scallions, sesame seeds and cilantro. Serve with sriracha and lime, if using.