Description
A flavorful and healthy Teriyaki Turkey Rice Bowl featuring tender ground turkey cooked with vegetables in a homemade teriyaki sauce, served over fluffy white or brown rice. This dish is perfect for a quick weeknight meal packed with protein and fresh veggies.
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
- 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 Teriyaki Sauce: In a small bowl, whisk together cornstarch and warm water until the cornstarch is fully dissolved. Set this mixture aside for later use.
- Cook Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger. Gently whisk the ingredients together until all sugars dissolve completely.
- Thicken Sauce: Slowly add the cornstarch mixture to the saucepan, whisking constantly. Allow the sauce to simmer until it thickens to a glossy consistency. Remove from heat and set aside.
- Sauté Onions: Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook, stirring frequently, until they are softened and translucent, taking care to reduce heat if onions start to scorch.
- Add Garlic and Turkey: Stir in the minced garlic and then add the ground turkey. Break the meat apart with a spatula and cook for 4-5 minutes, or until the turkey is about halfway cooked, stirring occasionally.
- Add Vegetables: Incorporate the grated carrots and finely chopped broccoli into the skillet. Continue cooking for another 5-6 minutes, or until the turkey is no longer pink and the vegetables have softened.
- Combine Sauce and Turkey Mixture: Pour the prepared teriyaki sauce over the turkey and vegetable mixture, stirring to coat everything evenly. Let it simmer on low heat for about 5 minutes to blend flavors.
- Serve: Divide the cooked rice into bowls, top each with the teriyaki turkey mixture, garnish with diced green onions, and serve immediately while hot.
Notes
- Use low-sodium soy sauce for a healthier version with reduced salt.
- Adjust the sweetness of the teriyaki sauce by reducing or increasing the amount of brown and granulated sugar to taste.
- For added texture, consider adding water chestnuts or snap peas to the vegetable mix.
- When cooking the onions, be careful not to burn them as it can affect the flavor negatively.
- Serve with steamed brown rice for a higher fiber and nutrient content option.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
