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Teriyaki Turkey Rice Bowl Recipe

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★★★★★

4.8 from 84 reviews

This Teriyaki Turkey Rice Bowl is a flavorful and healthy dish that combines ground turkey with a homemade teriyaki sauce, sautéed vegetables, and steamed rice. Ready in just 35 minutes, it makes a perfect weeknight dinner that’s both comforting and packed with protein and veggies.

Ingredients

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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)

To Serve

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

Instructions

  1. Prepare the teriyaki sauce: In a small bowl, whisk together cornstarch and warm water until the cornstarch is completely dissolved. Set aside.
  2. Combine sauce ingredients: In a small saucepan over medium heat, gently whisk together soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger until the sugars are fully dissolved.
  3. Thicken the sauce: Slowly whisk in the cornstarch mixture and bring to a simmer. Continue to cook until the sauce thickens, then remove from heat and set aside.
  4. Cook the aromatics: Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook, stirring frequently, until softened and translucent, about 3-4 minutes. Reduce heat immediately if onions start to scorch.
  5. Add garlic and turkey: Stir in minced garlic, then add the ground turkey. Break it apart with a spatula and cook, stirring occasionally, until turkey is about halfway cooked through, about 4-5 minutes.
  6. Add vegetables and finish cooking: Stir in grated carrots and chopped broccoli. Continue to cook until turkey is no longer pink and vegetables are tender, approximately 5-6 minutes.
  7. Combine with sauce: Pour the prepared teriyaki sauce over the turkey and vegetables in the skillet. Stir to coat evenly and simmer for about 5 minutes to meld the flavors.
  8. Assemble the bowls: Divide the cooked rice among four bowls. Top each with the teriyaki turkey and vegetables. Garnish with diced green onions for a fresh finishing touch.
  9. Serve immediately: Enjoy your warm and savory teriyaki turkey rice bowls right away for best taste and texture.

Notes

  • For a healthier option, use brown rice instead of white rice to increase fiber content.
  • Adjust the brown and granulated sugar amounts according to your preferred sweetness level.
  • To make this dish gluten-free, substitute tamari or a gluten-free soy sauce.
  • If you want more veggies, consider adding bell peppers or snap peas along with the broccoli and carrots.
  • Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.

Keywords: teriyaki turkey, turkey rice bowl, asian turkey recipe, quick dinner, healthy turkey recipes, stovetop teriyaki

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