More than 1 hour
cup beef stock
cup low-sodium soy sauce
tablespoons rice wine vinegar
teaspoon sesame oil
cloves garlic, minced
onion, peeled and roughly chopped
(3-pound) package JENNIE-O® Boneless Turkey Breast, thawed if frozen
cup white vinegar
tablespoon fat-free mayonnaise
teaspoon salt, if desired
(14-ounce) bag coleslaw mix
cups brown rice, cooked according to package directions
In baking pan, combine beef stock, soy sauce, rice wine vinegar, sesame oil, garlic and onion. Place turkey breast in liquid and marinate for at least 1 hour. Do not discard liquid in pan.
Preheat oven to 350°F.
Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F. as measured by a meat thermometer, approximately 1 hour 15 minutes to 1 hour 30 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing. Always cook to well-done. Discard liquid.
To make slaw:
Mix vinegar, sugar, mayo and salt. Add coleslaw mix and coat with the liquid. Cover and refrigerate until ready to use.
Cook rice according to package , set aside and keep warm.
To assemble bowls: Place brown rice in bottom, top with shredded turkey, coleslaw, cucumbers, jalapeno, and cilantro.