Description
This Teriyaki Turkey Rice Bowl is a flavorful and healthy meal featuring tender ground turkey and fresh vegetables tossed in a homemade teriyaki sauce, served over steamed rice. Perfect for a quick weeknight dinner, it combines savory, sweet, and tangy flavors with the wholesome goodness of broccoli and carrots.
Ingredients
Scale
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup water
- 2 tbsp red wine vinegar
- 2 tbsp brown sugar (adjust to taste)
- 2 tbsp granulated sugar (adjust to taste)
- 2 tsp minced garlic
- 1 tsp ground ginger
- 1 tbsp cornstarch
- 2 tbsp warm water (to dissolve cornstarch)
Turkey and Vegetables
- 1 tbsp vegetable oil
- ½ cup diced onion
- 2 tbsp minced garlic
- 1 lb ground turkey
- 1 cup finely chopped broccoli
- 2 large carrots, peeled and grated
Assembly
- 4 cups cooked white or brown rice
- 2 green onions, diced (for garnish)
Instructions
- Make the teriyaki sauce: In a saucepan, combine the low-sodium soy sauce, ¼ cup water, red wine vinegar, brown sugar, granulated sugar, 2 tsp minced garlic, and ground ginger. Bring the mixture to a gentle simmer over medium heat. In a small bowl, mix the cornstarch with 2 tbsp warm water until smooth, then stir this slurry into the simmering sauce. Continue cooking and stirring until the sauce thickens to a glaze-like consistency. Remove from heat and set aside.
- Cook the aromatics: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the diced onion and 2 tbsp minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
- Cook the ground turkey: Add the ground turkey to the skillet. Break it up with a spatula and cook until it is evenly browned and fully cooked through, approximately 6-8 minutes, ensuring no pink remains.
- Add the vegetables: Stir in the finely chopped broccoli and grated carrots with the turkey. Cook together for 3-4 minutes, stirring occasionally, until the vegetables are tender but still retain some crunch.
- Combine with teriyaki sauce: Pour the prepared teriyaki sauce over the turkey and vegetable mixture. Toss thoroughly to coat all components evenly with the flavorful sauce. Cook for an additional 1-2 minutes to meld flavors.
- Serve: Spoon the teriyaki turkey and vegetable mixture over 4 cups of cooked white or brown rice. Garnish with the diced green onions for a fresh, vibrant finish. Serve immediately while warm.
Notes
- Adjust the sweetness of the teriyaki sauce by varying the amount of brown and granulated sugars to suit your taste.
- For a gluten-free version, substitute soy sauce with tamari.
- Use fresh ginger if available for a stronger ginger flavor.
- Brown rice adds a nuttier flavor and extra fiber compared to white rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
