Description
A flavorful and healthy Teriyaki Turkey Rice Bowl featuring ground turkey cooked with fresh vegetables in a homemade sweet and savory teriyaki sauce, served over steamed white or brown rice. This quick and easy recipe is perfect for a nutritious weeknight dinner and can be customized with your favorite vegetables.
Ingredients
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. 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 fully dissolve. Slowly whisk in the cornstarch mixture and let the sauce simmer until it thickens. Remove from heat and set aside.
- Cook Onions and Garlic: Heat vegetable oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring frequently, until they soften without scorching. Turn down heat immediately if onions start to brown too quickly. Stir in minced garlic and cook briefly until fragrant.
- Cook Ground Turkey and Vegetables: Add ground turkey to the skillet and break it apart with a spatula. Cook, stirring occasionally, for 4-5 minutes until the turkey is about halfway cooked. Add grated carrots and chopped broccoli, continuing to cook for another 5-6 minutes, until the turkey is no longer pink and the vegetables have softened.
- Combine with Teriyaki Sauce: Pour the teriyaki sauce over the cooked turkey and vegetables in the skillet. Stir well to coat everything evenly and let it simmer together for about 5 minutes to blend the flavors thoroughly.
- Assemble the Bowls: Divide the cooked white or brown rice evenly among serving bowls. Top each portion with the teriyaki turkey mixture. Garnish with diced green onions and serve immediately for best taste.
Notes
- The teriyaki sauce can be adjusted to taste by reducing the sugar to 1 tablespoon each for a less sweet and more savory flavor.
- Using brown rice or reducing the amount of rice can lower calories and carbohydrates in the dish.
- Customize the recipe by adding your favorite vegetables such as bell peppers, snap peas, or mushrooms.
- A serving size is approximately ¾ cup of rice and one cup of the turkey and vegetable mixture.
- Serving sizes may vary depending on how vegetables are cooked down and cut.
- This recipe makes about 4 to 6 servings depending on portion size.
Nutrition
- Serving Size: 1 serving (approximately 1 cup turkey mixture with 3/4 cup rice)
- Calories: 400
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
