Take your rice bowl game to the next level with General Tso Turkey Rice Bowls, featuring HOUSE OF TSANG® General Tso Stir-Fry Sauce. This vibrant dish pairs roasted turkey and broccoli with juicy orange segments, crunchy cashews, and a rich drizzle of bold, tangy sauce. It’s a flavorful fusion of textures and tastes that turns everyday ingredients into something extraordinary.
Ingredients
| ½ | cup HOUSE OF TSANG® General Tso Stir-Fry Sauce, divided |
| 3 | cups broccoli florets |
| 2 | teaspoons HOUSE OF TSANG® Stir Fry Oil |
| 1 | (24-ounce) JENNIE-O® All Natural* Turkey Breast Tenderloin |
| 3 | cups hot cooked brown rice |
| 1 | orange, peeled and sectioned |
| 1 | cup microgreens |
| 2 | green onions, chopped |
| ½ | cup PLANTERS® Cashews, chopped and toasted |
Directions
In small bowl, place ¼ cup stir-fry sauce. Reserve. In another bowl, toss broccoli florets with stir-fry oil. Reserve.
Heat oven to 400°F. Line a baking sheet with foil. Place turkey pieces on one side of prepared baking sheet. Brush turkey with reserved stir-fry sauce. Roast turkey 30 to 35 minutes, basting occasionally with reserved stir-fry sauce, or until meat thermometer inserted into thickest portion of the meat reaches 165°F. During last 15 minutes cooking time, add broccoli florets to other side of prepared baking sheet. Let turkey rest before slicing. Discard any reserved stir-fry sauce.
In each of 4 individual serving bowls, divide rice. Top each with sliced turkey, roasted broccoli, orange sections, microgreens, green onions and cashews. Drizzle bowls with remaining ¼ cup stir-fry sauce.