The finished recipe. Turkey Teriyaki Bowl with Brown RiceIngredients 1 to 6. 170 g Turkey breast (Cut into 2 cm pieces. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 4 tsp (20 g) Tamari. 1 tsp, about 7 g Honey. A thumb, grated Fresh ginger. 1 clove, about 3 g Garlic. A splash Rice vinegarIngredients 7 to 12. Scant tsp (3 g) Cornflour. 150 g Cooked brown rice (Cooked weight.). 120 g Broccoli. 5 g Sesame seeds. 20 g Spring onion. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)Step 1. Stir the tamari, honey, ginger, garlic, vinegar and cornflour together with two tablespoons of water.Step 2. Steam the broccoli florets for four minutes, or microwave them covered with a splash of water for three.Step 3. Fry the turkey in a sprayed hot pan for four minutes, turning, until the pieces are coloured and white through.Step 4. Pour the sauce into the pan and let it bubble for a minute, stirring, until it thickens and coats the meat. Serve over the rice with the broccoli, sesame seeds and sliced spring onion.
Fuel8
