Skinny Thai Peanut, Vegetables and Brown Rice Skillet
Ingredients
- 1 cup cooked brown rice, I like Basmati, see shopping tips
- 1 cup red bell pepper, cut into thin bite-size pieces
- ½ cup carrots, chopped
- ½ cup celery, chopped
- ¼ cup reduced sodium soy sauce
- ¼ cup reduced-sodium chicken broth
- 3 tablespoons peanut butter, I used natural, chunky
- 1 tablespoon fresh lime juice or vinegar
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, from a jar, see shopping tips
- ¼-½ teaspoon crushed red pepper flakes
- ½ pound 99% fat-free ground turkey, see prep tips
- 3 scallions, cut into ½-inch pieces
Instructions
- Cook rice according to package directions; set aside. Cook rice a few days in advance, if desired.
- In a microwave-safe bowl or plate, add red bell peppers, carrots and celery. Cook in microwave for 3-4 minutes, to soften.
- Meanwhile, in blender, combine soy sauce, broth, peanut butter, lime juice, garlic, ginger, and crushed red pepper. Set Aside.
- Coat a large, nonstick pan with cooking spray. Add ground turkey and cook until brown. Stir often to break up into a crumble. Add sauce, softened veggies and cook, stirring over low heat. Continue to cook and stir until everything is hot.
- Stir in cooked brown rice and scallions. Cook 1 more minute, until thoroughly heated.
- Divide among 4 plates or bowls. Any leftovers freeze great.
Nutrition
Serving: 1.5cupCalories: 255kcalCarbohydrates: 24gProtein: 9gFat: 13gSaturated Fat: 2gSodium: 663mgFiber: 4gSugar: 4gBlue Smart Points: 6Green Smart Points: 6Plus Points: 6