This is a modified version of a Bon Appetit recipe we found, originally with beef, we used super lean turkey breast instead. It came out awesome and has made it to the “good enough to share” list. Enjoy!
- 2 tablespoons olive oil, divided
- 6 garlic cloves, thinly sliced2 red chiles, thinly sliced, seeded for less heat if desired, divided
- 1 pound ground lean turkey breast (or beef if you prefer)
- Kosher salt and freshly ground black pepper
- ½ cup low-sodium chicken broth
- 3 cups fresh basil leaves, divided
- 2 medium carrots, julienned or coarsely grated
- 2 scallions, thinly sliced
- 4 tablespoons fresh lime juice, divided
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon honey
- Steamed brown rice and lime wedges (for serving)
Heat 1 Tbsp. oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add turkey, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
Toss carrots, scallions, 1 Tbsp. lime juice, and remaining chile, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl.
Mix soy sauce, fish sauce, honey, and remaining 3 Tbsp. lime juice in another small bowl until honey dissolves.
Top rice with turkey and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.