Savory Miso Turkey Skillet with Coconut Lime Rice, Glazed Carrots and Sesame Spinach

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with the coconut milk, 1 cup water, a pinch of salt, and the zest of half the lime. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

2. 2

   2. While the rice cooks, whisk together in a bowl the white miso, honey, soy sauce, rice vinegar, half of the minced garlic, all of the grated ginger, the juice of half the lime, and the black pepper. In a small cup, dissolve the cornstarch in 2 tbsp cold water and set aside.

3. 3

   3. Season the turkey strips with half of the salt. Heat a large skillet over medium-high heat with the olive oil. Add the turkey and brown for 4 to 5 minutes, stirring, until cooked through and it reaches a safe internal temperature of 165°F and 74°C. Transfer to a plate.

4. 4

   4. In the same skillet, add the butter and carrots. Cook for 2 minutes, then add 60 ml water and partially cover. Cook for 5 to 6 minutes until tender. Uncover, stir in 1 tablespoon of the miso mixture, and let the carrots glaze for 1 to 2 minutes more. Remove and set aside.

5. 5

   5. Add the remaining half of the sesame oil to the skillet along with the rest of the garlic. Cook for 30 seconds until fragrant. Add the fresh spinach and sauté for 1 to 2 minutes until wilted. Add a pinch of salt and half of the sesame seeds. Remove and set aside.

6. 6

   6. Return the turkey to the skillet and pour in the remaining miso mixture. Cook for 1 minute, then add the cornstarch slurry and stir for 1 to 2 minutes until the sauce thickens and coats the turkey with a glossy finish.

7. 7

   7. Fluff the coconut rice with a fork and add a few drops of juice from the remaining lime half. Serve the rice as the base, top with the miso turkey, and add the glazed carrots and sesame spinach on the side.

8. 8

   8. Finish with the remaining sesame seeds and, if desired, a little extra lime zest. Serve hot.