Description
This Teriyaki Turkey Rice Bowl is a flavorful, nutritious meal featuring ground turkey cooked with fresh vegetables in a homemade teriyaki sauce, served over a bed of white or brown rice. It’s a perfect weeknight dish that’s quick to prepare, balancing savory and sweet with healthy ingredients for a satisfying and wholesome dinner.
Ingredients
Scale
Teriyaki Sauce
- 1/2 cup Low-Sodium Soy Sauce
- 1/4 cup Water
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons Brown sugar (adjust to taste)
- 2 tablespoons Granulated sugar (adjust to taste)
- 2 teaspoons Minced garlic
- 1 teaspoon Ground ginger
- 1 tablespoon Cornstarch
- 2 tablespoons Warm water
Ground Turkey Mixture
- 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 this slurry aside. In a small saucepan over medium heat, combine the soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger. Whisk gently until the sugars fully dissolve. Slowly whisk in the cornstarch slurry, then continue to simmer the mixture, 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 often, until they soften and become translucent. If the onions start to scorch, reduce the heat immediately to prevent burning.
- Add Garlic and Turkey: Stir in the minced garlic, then add the ground turkey. Use a spatula to break the meat apart. Cook for about 4-5 minutes, stirring occasionally, until the turkey is halfway cooked through.
- Add Vegetables and Finish Cooking: Add the grated carrots and finely chopped broccoli to the skillet. Continue cooking, stirring occasionally, for 5-6 minutes until the turkey is no longer pink and the vegetables are tender.
- Combine with Teriyaki Sauce: Pour the prepared teriyaki sauce over the turkey and vegetables. Stir well to coat everything evenly. Simmer for about 5 minutes to let the flavors meld and the sauce thicken further.
- Assemble and Serve: Divide the cooked rice evenly into bowls. Spoon the teriyaki turkey mixture on top of the rice. Garnish with the diced green onions and serve immediately while hot.
Notes
- Feel free to reduce the sugar in the teriyaki sauce for a more savory dish; 1 tablespoon each of brown and granulated sugar works well.
- This recipe uses white rice by default, but using brown rice or reducing the amount of rice can lower calories and carbohydrates.
- Customize the recipe by adding your favorite vegetables such as bell peppers or snap peas.
- A typical serving is about ¾ cup of rice and 1 cup of the turkey and vegetable mixture.
- Serving sizes may vary based on vegetable cooking reductions and cut sizes; recipe yields 4-6 servings.
Nutrition
- Serving Size: 1 bowl (approximately 1¾ cups)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
