Description
This Teriyaki Turkey Rice Bowl is a flavorful and healthy meal featuring ground turkey and fresh vegetables simmered in a homemade teriyaki sauce. Served over fluffy white or brown rice and garnished with green onions, this dish balances savory and sweet flavors for a satisfying dinner that’s easy to prepare in under 35 minutes.
Ingredients
Units
Scale
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 & 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
- 2 Green onions, diced (for garnish)
- 4 cups Cooked white or brown rice
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together the cornstarch and warm water until the cornstarch is fully dissolved; set aside. 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 until the sugars dissolve completely. Slowly whisk in the cornstarch mixture and continue to simmer, stirring frequently, until the sauce thickens. Remove from heat and set aside.
- Cook the Aromatics: Heat vegetable oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring frequently, until they are softened and slightly translucent, about 3-4 minutes. If the onions start to scorch, reduce the heat immediately. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the Ground Turkey: Add the ground turkey to the skillet and break it apart with a spatula. Cook, stirring occasionally, until the turkey is halfway cooked through, about 4-5 minutes.
- Add Vegetables: Stir in the grated carrots and finely chopped broccoli. Continue cooking the mixture until the turkey is fully cooked through and the vegetables soften, approximately 5-6 minutes more.
- Combine with Teriyaki Sauce: Pour the prepared teriyaki sauce over the turkey and vegetable mixture. Stir well to combine and let it simmer for about 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Assemble the Rice Bowls: Divide the cooked white or brown rice evenly into four bowls. Top each bowl with the teriyaki turkey and vegetable mixture. Garnish with the diced green onions for a fresh, mild bite, and serve immediately while hot.
Notes
- You can adjust the sweetness of the teriyaki sauce by varying the amount of brown and granulated sugar.
- For a lower sodium option, use low-sodium soy sauce and check the sodium content in the vinegar and broth used.
- This dish pairs well with steamed edamame or a simple cucumber salad for added freshness.
- Ground chicken or tofu can be substituted for ground turkey for a variation.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/4 cups turkey mixture with 1 cup cooked rice)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg
