Sweet and Sour Turkey Rice Skillet (Print Version)

Korean-spiced ground turkey with pineapple and peppers in a sweet-and-sour sauce, all tossed with fluffy rice for a quick, vibrant one-pan meal.

# Components:

→ Protein

01 - 1 pound ground turkey

→ Vegetables and Fruit

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, chopped
04 - 1 green bell pepper, chopped
05 - 3 garlic cloves, minced
06 - 1 cup fresh or canned pineapple chunks, drained
07 - 2 green onions, sliced

→ Rice and Pantry

08 - 2 cups cooked jasmine or long-grain rice, day-old preferred
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons low-sodium soy sauce
11 - 1 tablespoon gochujang (Korean chili paste)
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon tomato ketchup
15 - 1 teaspoon sesame oil
16 - 1 teaspoon toasted sesame seeds, optional

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add diced onion, red and green bell peppers, and minced garlic to the skillet. Sauté for 4 to 5 minutes until vegetables are tender-crisp.
03 - Stir in the pineapple chunks and cook for 1 to 2 minutes.
04 - In a small bowl, whisk together soy sauce, gochujang, rice vinegar, brown sugar, ketchup, and sesame oil until well combined.
05 - Pour the sauce into the skillet and mix thoroughly to coat all ingredients evenly.
06 - Fold in the cooked rice, breaking up any clumps, and stir-fry everything together for 2 to 3 minutes until flavors meld and rice is heated through.
07 - Taste and adjust seasoning as needed. Remove from heat, garnish with sliced green onions and sesame seeds if desired, and serve immediately.

# Expert Advice:

01 -
  • It comes together in one pan, which means fewer dishes and more time enjoying your meal.
  • The balance of spicy, sweet, and tangy hits that satisfying note that makes you want to keep eating.
  • Ground turkey keeps it lean without sacrificing any of the flavor or the fun factor.
02 -
  • Use day-old rice because fresh rice will absorb too much liquid and turn mushy instead of staying fluffy and separate.
  • Don't skip whisking the sauce together before adding it to the pan because gochujang needs to fully dissolve or you'll end up with bitter paste pockets.
03 -
  • Cook your rice the day before so it has time to dry out slightly and stay fluffy when it hits the hot pan.
  • Whisk your sauce together in a separate bowl before adding it to ensure the gochujang fully dissolves and the flavors blend instead of creating bitter pockets.
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