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Teriyaki Turkey Rice Bowl Recipe

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4.3 from 65 reviews

This Teriyaki Turkey Rice Bowl is a flavorful and healthy meal featuring ground turkey cooked with fresh vegetables and coated in a homemade teriyaki sauce. Served over fluffy white or brown rice, it’s perfect for a quick weeknight dinner that doesn’t compromise on taste.

Ingredients

Teriyaki Sauce

  • 1/2 cup Low-Sodium Soy Sauce
  • 1/4 cup Water
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons Brown sugar (or less as desired)
  • 2 tablespoons Granulated sugar (or less as desired)
  • 2 teaspoons Minced garlic
  • 1 teaspoon Ground ginger
  • 1 tablespoon Cornstarch
  • 2 tablespoons Warm water

Ground Turkey and Vegetables

  • 1 tablespoon Vegetable oil
  • 1/2 cup Diced onion
  • 2 tablespoons Minced garlic
  • 1 pound Ground turkey
  • 1 cup Broccoli (finely chopped)
  • 2 Large carrots (peeled and grated)

To Serve

  • 2 Green onions (diced, for garnish)
  • 4 cups Cooked white or brown rice

Instructions

  1. Prepare Teriyaki Sauce: In a small bowl, whisk together the cornstarch and warm water until the cornstarch is fully dissolved. Set this mixture aside as it will be used to thicken the sauce.
  2. Make Sauce Base: In a small saucepan over medium heat, gently whisk together the soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger. Continue whisking until the sugars completely dissolve, creating a smooth sauce base.
  3. Thicken Sauce: Slowly whisk in the cornstarch mixture into the sauce base. Allow the sauce to simmer gently until it thickens to a glossy consistency. Once thickened, remove from heat and set aside.
  4. Cook Onions: Heat vegetable oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring frequently, until they become softened and translucent. If onions start to scorch, reduce the heat promptly to avoid burning.
  5. Sauté Garlic and Turkey: Stir in minced garlic and then add the ground turkey to the skillet. Use a spatula to break the turkey apart. Cook while stirring occasionally until the turkey is about halfway cooked through, approximately 4 to 5 minutes.
  6. Add Vegetables and Finish Cooking: Add the grated carrots and finely chopped broccoli to the turkey mixture. Continue cooking until the turkey is fully cooked and no longer pink and the vegetables have softened, about 5 to 6 minutes more.
  7. Combine Sauce and Turkey Mixture: Pour the prepared teriyaki sauce over the cooked turkey and vegetables. Stir well to coat everything evenly, then allow the mixture to simmer together for about 5 minutes so the flavors meld.
  8. Serve: Divide the cooked white or brown rice into serving bowls. Top each bowl with the teriyaki turkey and vegetable mixture. Garnish the bowls with diced green onions and serve immediately while hot.

Notes

  • For a healthier option, use brown rice instead of white rice.
  • You can adjust the sugar quantity to your preferred sweetness level in the sauce.
  • Make sure not to overcook the vegetables; they should be tender but still have a slight crunch.
  • Leftover teriyaki turkey mixture can be refrigerated in an airtight container for up to 3 days.
  • For a gluten-free version, substitute soy sauce with tamari sauce.

Find it online: https://justsosavory.com/teriyaki-turkey-rice-bowl-recipe/