Teriyaki Turkey Rice Bowl Recipe

Introduction

These Teriyaki Turkey Rice Bowls are a healthy, flavorful meal made with ground turkey and fresh veggies in a sweet teriyaki sauce. Served over your choice of white or brown rice, they make a quick and satisfying dinner any night of the week.

Ingredients

• 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
• 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

1. Step 1: In a mixing bowl, combine the soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, ground ginger, cornstarch, and warm water. Whisk until the sauce is smooth.
2. Step 2: Heat vegetable oil in a non-stick skillet over medium heat. Add diced onion and minced garlic and sauté until fragrant, about 2 minutes. Then add finely chopped broccoli and grated carrots and cook until tender, about 5 minutes.
3. Step 3: Add ground turkey to the skillet with the vegetables. Cook and stir occasionally until the turkey is browned and cooked through.
4. Step 4: Pour the prepared teriyaki sauce into the skillet with the turkey and veggies. Stir well to coat everything evenly. Let the mixture simmer for about 5 minutes until the sauce thickens.
5. Step 5: Spoon cooked rice into bowls and top with the teriyaki turkey mixture. Garnish with diced green onions and serve immediately.

Tips & Variations

• Use low-sodium soy sauce to control the saltiness of the dish.
• Add a handful of fresh spinach or arugula to the bowl for extra greens and nutrients.
• For crunch and tang, serve with pickled cucumbers or radishes on the side.
• Sprinkle toasted sesame seeds or chili flakes on top for added flavor and texture.
• Serve the turkey mixture in crispy lettuce cups instead of rice for a lighter option.

Storage

Store any leftover teriyaki turkey mixture in an airtight container in the refrigerator for up to 3 days. Keep cooked rice separate to maintain texture. Reheat gently in a skillet or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of ground turkey?

Yes, ground chicken works well as a substitute and will yield a similarly tasty result.

Is it possible to make this recipe gluten-free?

Yes, use tamari or a gluten-free soy sauce alternative to make this dish gluten-free.

Teriyaki Turkey Rice Bowl Recipe

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★★★★★

4.9 from 61 reviews

• Author: Marina
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

These Teriyaki Turkey Rice Bowls feature lean ground turkey and fresh vegetables cooked in a homemade sweet and savory teriyaki sauce, served over your choice of white or brown rice. This healthy and flavorful dish is easy to prepare and perfect for a quick weeknight dinner packed with protein and veggies.

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Ingredients

Scale 1x2x3x

For the 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

For the Stir-fry

• 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)

For Serving

• 4 cups Cooked white or brown rice

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Instructions

1. Prepare the Teriyaki Sauce: In a mixing bowl, combine low-sodium soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger. In a small separate bowl, whisk together cornstarch and warm water until smooth, then add it to the sauce mixture. Whisk everything together until fully combined.
2. Cook the Vegetables: Heat vegetable oil in a non-stick skillet over medium heat. Add diced onion and minced garlic to the skillet and sauté until fragrant and translucent. Then add the finely chopped broccoli and grated carrots, cooking until the vegetables become tender, about 4-5 minutes.
3. Braise the Ground Turkey: Add the ground turkey to the skillet with the cooked vegetables. Brown the turkey thoroughly by stirring and breaking it apart, cooking until it changes color completely and is no longer pink, about 7-8 minutes.
4. Combine Everything: Pour the prepared teriyaki sauce into the skillet with the turkey and vegetables. Stir well to coat all ingredients evenly. Let the mixture simmer for about 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
5. Serve Over Rice: Spoon cooked white or brown rice into serving bowls. Top with the teriyaki turkey and vegetable mixture. Garnish with diced green onions and optionally sprinkle with toasted sesame seeds or chili flakes for extra flavor. Serve warm and enjoy.

Notes

• Use low-sodium soy sauce to control salt levels.
• Adjust sugar quantities in the sauce to suit your preferred sweetness.
• Brown the turkey thoroughly to ensure food safety and enhance flavor.
• For a healthier option, serve over brown rice or use lettuce cups instead of rice.
• Add extra vegetables like snap peas or bell peppers to increase nutrition and texture.
• Garnish with sesame seeds or chili flakes for added taste and visual appeal.
• Leftover teriyaki turkey mixture can be refrigerated for up to 3 days or frozen for up to 1 month.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-American

Keywords: teriyaki turkey bowl, ground turkey recipe, healthy rice bowl, teriyaki sauce, quick dinner, stir-fry turkey, low fat turkey recipe