We did pre-steam the carrots and broccoli for a toddler's benefit. If you don't mind if the veggies are crunchier, you could just add them to the skillet raw.
Now that the kids are older (in 2017) we have re-visited this old favorite that somehow fell out of the rotation. Instead of pre-steaming the vegetables, I grind them finely in the food processor and then steam them in the pan for a few minutes after adding to the ground meat. The very small pieces cook quickly and thus pre-cooking is not required. I also omit the mushrooms, as the kids are not fans. Almost any other vegetable is a hit, however. Grinding them in the food processor also helps to add bulk and to make the meat go further.
And as we are a family of four, I also usually double the chicken and veg; one recipe of teriyaki sauce is still enough.
1 TBSP olive oil
1 lb. ground turkey, vegetarian crumbles, or maybe tempeh
1 large handful crimini mushrooms, sliced (optional)
1-2 cloves garlic, finely minced or crushed--I just use the food processor (optional)
1 red or yellow pepper, diced or ground in the food processor
2-3 medium carrots, sliced or diced and steamed, no need to steam if grinding in food processor
1/4 to 1/2 head broccoli, chopped and steamed, no need to steam if grinding in food processor
1 recipe teriyaki sauce
- Heat the olive oil in a large skillet over medium heat
- Add the ground turkey and cook until lightly browned
- Add the mushrooms if using and continue cooking until the liquid is released and has mostly evaporated
- Add the garlic, if using, and cook for a minute or two
- Add the diced peppers, carrots and broccoli and continue cooking for a few minutes
- Stir in about 1/2 c. teriyaki sauce and then taste; add more sauce as necessary
- Remove from heat and serve over whole wheat couscous. You can also add some extra sauce to the couscous