This colorful Thai-style skillet is a protein and fiber-rich meal with a delicious balance of savory, spicy, and slightly sweet flavors. Ground chicken can be used in place of the turkey if desired. It is perfect for meal prep—enjoy some for dinner, then divide the leftovers among small glass containers for easy lunches to reheat throughout the week.
Ingredients
Skillet
2 tablespoons
avocado oil
2 pounds
ground turkey
(or ground chicken)
1 large
sweet onion
sliced
1½ pounds
sweet potatoes
peeled and sliced into ¼-inch half-moons
1 large
red bell peppers
thinly sliced
5 cloves
garlic
crushed
2
thai chili peppers
thinly sliced
3 heads
baby bok choy
sliced
1 cups
Thai basil
(or African blue basil)
Sauce
½ cups
coconut aminos
½ cups
chicken stock
¼ cups
lime juice
1 tablespoons
fish sauce
1 teaspoons
crushed red pepper flakes
2 teaspoons
arrowroot powder
