Honey garlic ground turkey and green beans
Sticky honey garlic ground turkey with blistered green beans over rice, a 30-minute dinner with takeout flavor for a fraction of the price.
- 30 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.41 a serving
- 540 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice
- 3 tbsp honey
- 12 oz frozen green beans
- 1 lb ground turkey
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 stalks green onions, sliced
From your pantry
- 2¼ cups water, divided
- ¼ tsp salt
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- ¼ tsp red pepper flakes (optional)
Each serving has about 540 calories, 29 g protein, 77 g carbs and 13 g fat, and costs about $2.41 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No honey? Maple syrup works.
- No ground turkey? Ground chicken works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice, then bring it in a with 2 cups of the water and the salt.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
once, cover, turn the heat to low and cook 15 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
the honey, soy sauce, vinegar, cornstarch and remaining ¼ cup water in a small bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat the oil in a large over medium-high.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Add the frozen green beans and cook 5 to 6 minutes, now and then, until the water cooks off and they blister in spots.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 5 min 30 sec
Dolly’s tip: No need to thaw them. Spread them out in the hot pan and let the ice sizzle away.Move them to a plate.
Add the turkey to the same , let it sit 2 minutes, then break it up and cook 5 minutes more, until no pink remains.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min
Dolly’s tip: Ground turkey is lean and sticks more than beef. Let it sit 2 minutes before you break it up so it browns instead of steaming.Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
Add the garlic, ginger and pepper flakes and 30 seconds.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
the sauce, pour it in, and 1 to 2 minutes, until thick and sticky. the green beans back in.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium heat
Dolly’s tip: Cornstarch settles to the bottom of the bowl, so give the sauce a quick stir right before it goes in.Serve over the rice with green onions on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
