Turkey Thigh Stir-fry with Sugar Snap Peas and Sesame-Soy Glaze

Rinse the rice thoroughly until water runs clear, then cook using your preferred method until tender and fluffy.

Slice the turkey thigh into thin, uniform strips. In a small bowl, whisk together the tamari and honey to create a glaze.

Heat the sesame oil in a wok or heavy-bottomed skillet over high heat until it shimmers. Add the turkey strips and sear for 3-4 minutes, undisturbed initially to develop a deep, golden-brown crust. Toss until fully cooked and opaque.

Add the sugar snap peas and stir-fry for 2 minutes until they are vibrant green and still maintain a crisp bite.

Fold in the fresh spinach and pour the honey-soy glaze over everything. Stir vigorously for 1 minute until the sauce reduces, coats the meat, and the spinach has just wilted into the mixture.

Divide the steamed rice into deep bowls. Top with the turkey and vegetable mixture, ensuring all the syrupy glaze is drizzled over the top. Serve immediately while piping hot.