Egg Roll Skillet

Ingredients

• 3 Tbsp soy sauce,
• 3 Tbsp low-sodium chicken broth or water
• 1 1/2 tsp cornstarch
• 1 Tbsp sesame oil
• 1 Tbsp brown sugar
• 2 tsp sriracha, )
• 2 Tbsp olive oil,
• 1 lb 93% lean ground turkey
• Salt
• 1 small yellow onion,
• 1 red bell pepper,
• 1 Tbsp peeled and minced fresh ginger
• 4 cloves garlic,
• 6 cups packed shredded cabbage *)
• 1 1/2 cups matchstick carrots
• 1/4 cup chopped green onions

Directions

1. In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended. Mix in remaining 2 Tbsp soy sauce, chicken broth, sesame oil, brown sugar and sriracha, set aside.
2. Heat 1 Tbsp olive oil in a 12-inch (deep) non-stick skillet over medium-high heat.
3. Add half of the ginger and half of the garlic and saute 20 seconds. Add turkey and season with just a pinch of salt.
4. Cook, while breaking up turkey and tossing occasionally, until turkey has cooked through. Drain and transfer turkey to a sheet of foil, wrap to keep warm.
5. Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add onions and saute until they have nearly softened, about 4 minutes.
6. Add in bell pepper and remaining half of the ginger and garlic and saute 1 minute longer.
7. Toss in cabbage and carrots then whisk soy sauce mixture once more and pour over cabbage. Allow to cook, tossing frequently until cabbage is tender, about 4 – 5 minutes.
8. Toss in cooked turkey. Taste and add in a little more soy sauce if needed. Serve warm topped with green onions and more sriracha if desired.