Description
Delicious and healthy Teriyaki Turkey Rice Bowls featuring ground turkey stir-fried with colorful vegetables in a savory homemade teriyaki sauce, served over steamed rice for a quick and satisfying meal.
Ingredients
Scale
Protein and Sauce
- 1 pound ground turkey (450g)
- 1/4 cup low-sodium soy sauce (60ml)
- 2 tablespoons brown sugar (25g)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar (15ml)
- 1 teaspoon sesame oil (5ml)
- 1 teaspoon cornstarch (3g, optional)
Vegetables
- 1 medium bell pepper, sliced (red or yellow preferred)
- 1 1/2 cups broccoli florets (150g), steamed
- 1 medium carrot, julienned or thinly sliced
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds (9g), toasted
Carbohydrates and Cooking Oils
- 4 cups cooked white or brown rice (600g cooked)
- 1 tablespoon vegetable oil (for cooking turkey)
Instructions
- Cook the rice: Rinse 1 1/2 cups (270g) of rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, typically combining 1 1/2 cups rice with 3 cups water. Once cooked, fluff the rice with a fork and keep warm.
- Prepare the teriyaki sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger until the sugar dissolves. If using cornstarch, mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry and set aside.
- Cook the turkey: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink and starts to brown, approximately 7 minutes. Drain any excess liquid from the skillet if necessary.
- Stir-fry the vegetables: Add sliced bell peppers, julienned carrots, and steamed broccoli florets to the skillet with the turkey. Stir-fry them together for about 5 minutes until the vegetables become tender-crisp but still vibrant.
- Combine sauce and thicken: Pour the prepared teriyaki sauce over the turkey and vegetables in the skillet. If using the cornstarch slurry, add it now. Stir everything thoroughly and cook for 2-3 minutes until the sauce thickens and evenly coats the ingredients.
- Assemble the bowls: Divide the cooked rice evenly into four bowls. Spoon the teriyaki turkey and vegetable mixture over the rice. Garnish each bowl with sliced green onions and toasted sesame seeds for added flavor and texture.
Notes
- Using low-sodium soy sauce keeps the sodium content in check while still providing authentic flavor.
- The cornstarch slurry is optional but helps thicken the sauce for a more coating consistency.
- If preferred, brown rice can be used instead of white rice to add more fiber and nutrients.
- Vegetables can be substituted or added according to preference, such as snap peas or mushrooms.
- Make sure to toast sesame seeds lightly to bring out their nutty flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Teriyaki turkey rice bowls, ground turkey recipe, easy stir fry, healthy rice bowl, weeknight dinner, homemade teriyaki sauce, quick turkey dinner
