Teriyaki Turkey Rice Bowl (Printable Version)
Healthy ground turkey and veggies coated in sweet teriyaki sauce, served over white or brown rice for a quick weeknight meal.
# Ingredients:
→ Teriyaki Sauce
01 -
120ml low-sodium soy sauce
02 -
60ml water
03 -
2 tablespoons red wine vinegar
04 -
2 tablespoons brown sugar
05 -
2 tablespoons granulated sugar
06 -
2 teaspoons minced garlic
07 -
1 teaspoon ground ginger
08 -
1 tablespoon cornstarch
09 -
2 tablespoons warm water
→ Main Components
10 -
1 tablespoon vegetable oil
11 -
80g diced onion
12 -
2 tablespoons minced garlic
13 -
450g ground turkey
14 -
100g finely chopped broccoli
15 -
2 large carrots, peeled and grated
16 -
2 green onions, diced, for garnish
17 -
650g cooked white or brown rice
# Steps:
01 -
In a small bowl, whisk together cornstarch and warm water until cornstarch is completely dissolved. Set aside.
02 -
In a small saucepan over medium heat, gently whisk soy sauce, water, red wine vinegar, sugars, minced garlic and ground ginger until sugars are completely dissolved. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook, stirring frequently, until softened. If you notice the onions beginning to scorch, immediately reduce heat.
04 -
Stir in minced garlic. Add ground turkey and break apart with a spatula. Cook, stirring occasionally, until turkey is cooked about halfway through, approximately 4-5 minutes.
05 -
Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink and vegetables are tender, about 5-6 minutes.
06 -
Pour teriyaki sauce over the turkey and vegetables and stir thoroughly. Simmer for about 5 minutes to allow flavors to meld.
07 -
Divide cooked rice into bowls then top with the teriyaki turkey mixture. Garnish with sliced green onions and serve immediately.
# Notes:
01 -
Teriyaki sauce is traditionally sweet, but you can reduce the sugar to 1 tablespoon of each type for a more savory profile.
02 -
For lower calorie and carb counts, substitute brown rice for white rice or reduce the overall rice portion.
03 -
This recipe is highly adaptable—feel free to customize with your preferred vegetables.
04 -
A standard serving includes approximately 175g (¾ cup) of rice and 250g (1 cup) of the meat/vegetable mixture.
05 -
Leftovers can be refrigerated in airtight containers for 3-4 days or frozen for up to 6 months.
06 -
For heat, consider adding Sriracha or red pepper flakes to taste.
07 -
Noodles can be substituted for rice—even spaghetti with cabbage creates a delicious lo mein alternative.