Step 1

Before beginning the stir fry, cook your rice according to package directions, or in your preferred method. I always cook my rice in a rice cooker or Instant Pot so it’s cooking while I cook the stir fry, but you can also do it on the stove top. Cook your rice in broth for better flavor.

Step 2

In a bowl or jar with lid, combine soy sauce, sesame oil, chili garlic sauce, sriracha, and water. Stir or shake until thoroughly mixed.

Step 3

In a large deep non-stick skillet or Dutch Oven, heat oil over medium heat. When hot, add ground turkey meat. Add onion powder, and season with salt and pepper. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 5 minutes or until cooked through, stirring occasionally.

Step 4

Add garlic and ginger to the pan and stir for about 20 seconds until dispersed. Next, add shredded cabbage and carrots. Give the sauce a quick stir and add it to the pan as well. Stir thoroughly as the mixture cooks, the cabbage will reduce to about half its size. Reduce heat to low and cook for another 5-10 minutes, depending on how wilty you like your cabbage.

Step 5

Remove from heat and serve over rice – top with additional sriracha or cilantro. If meal prepping, portion into 4 airtight meal prep containers and store in the refrigerator for up to 4 days.