spicy turkey thighs and bacon stir-fry... 30 minutes

the goods:

1 cup long-grain white rice
1 large egg white
1 tablespoon cornstarch
1 and 1/2 pounds boneless, skinless turkey thighs, or turkey tenders, thinly sliced
1/2 cup soy sauce
2 tablespoons packed light-brown sugar
1 tablespoon chili sauce
5 slices thick-cut bacon, cut into 1 and 1/2-inch pieces
1-inch piece fresh ginger, peeled and cut into matchsticks
2 bell peppers (any color), stemmed, seeded, and cut into 1-inch pieces
1 bunch scallions, trimmed and cut into 1 and 1/2-inch pieces
 

Cook rice according to package instructions. In a large bowl, whisk together egg white and cornstarch until combined. Add turkey and toss to coat. In a small bowl, whisk together soy sauce, brown sugar, and chili sauce.

Heat a wok over high. Add bacon and cook, stirring, until browned and crisp, about 7 minutes. Add turkey mixture and ginger and stir until turkey begins to brown at edges, about 3 minutes. Add bell peppers and scallions and stir until crisp-tender, about 3 minutes.

Add soy sauce mixture and cook, stirring, until sauce is thick enough to coat turkey and vegetables, about 2 minutes. Serve over rice.