Teriyaki Turkey Rice Bowls Recipe

Introduction

Teriyaki Turkey Rice Bowls are a delicious and healthy twist on a classic favorite. This dish combines savory ground turkey with a flavorful homemade teriyaki sauce, fresh vegetables, and steaming rice for a quick and satisfying meal perfect any night of the week.

Ingredients

• 1 pound ground turkey
• 1/2 cup low-sodium soy sauce
• 4 cups cooked white or brown rice
• 1 cup broccoli, finely chopped
• 2 large carrots, grated
• 1/2 cup diced onion
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1/4 cup water
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons warm water
• 1 tablespoon vegetable oil

Instructions

1. Step 1: In a mixing bowl, whisk together soy sauce, 1/4 cup water, red wine vinegar, brown sugar, granulated sugar, minced garlic, ground ginger, cornstarch, and 2 tablespoons warm water until smooth to make the teriyaki sauce.
2. Step 2: Heat vegetable oil in a non-stick skillet over medium heat. Sauté the diced onions and minced garlic until fragrant, about 2-3 minutes.
3. Step 3: Add the chopped broccoli and grated carrots to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 4-5 minutes.
4. Step 4: Add ground turkey to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
5. Step 5: Pour the prepared teriyaki sauce over the turkey and vegetables. Stir well and simmer for about 5 minutes, until the sauce thickens and coats the ingredients evenly.
6. Step 6: Serve the turkey and vegetable mixture over cooked rice. Garnish with chopped green onions if desired. Enjoy warm.

Tips & Variations

• For extra flavor, marinate the ground turkey in half the teriyaki sauce for 15 minutes before cooking.
• Add snap peas, bell peppers, or mushrooms for more vegetables and color.
• Use low-sodium soy sauce to control saltiness and adjust sweetness by reducing sugar amounts if preferred.
• To make it gluten-free, substitute tamari for soy sauce and use gluten-free cornstarch.

Storage

Store any leftover teriyaki turkey and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Rice is best stored separately and reheated with a splash of water to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute and will produce a similar texture and flavor profile in this dish.

Is this recipe suitable for meal prep?

Absolutely! Teriyaki Turkey Rice Bowls store well and can be portioned into containers for easy grab-and-go lunches or dinners throughout the week.

Teriyaki Turkey Rice Bowls Recipe

Print Recipe

★★★★★

4.4 from 420 reviews

This Teriyaki Turkey Rice Bowl is a flavorful and nutritious meal featuring ground turkey sautéed with fresh vegetables and coated in a savory homemade teriyaki sauce. Served over steamed white or brown rice, it makes for a quick and satisfying weeknight dinner packed with protein, vibrant veggies, and a perfect balance of sweet and tangy flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

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Protein and Vegetables

• 1 pound ground turkey
• 1 cup broccoli, finely chopped
• 2 large carrots, grated
• 1/2 cup diced onion
• 2 teaspoons minced garlic (divided)

Teriyaki Sauce

• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons warm water

Other Ingredients

• 1 tablespoon vegetable oil

Instructions

1. Make the Teriyaki Sauce: In a mixing bowl, whisk together the low-sodium soy sauce, 1/4 cup water, red wine vinegar, brown sugar, granulated sugar, 2 teaspoons minced garlic, ground ginger, cornstarch, and 2 tablespoons warm water until smooth and well combined to form the teriyaki sauce.
2. Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent. Then add the finely chopped broccoli and grated carrots, cooking until they become tender yet crisp, about 3-4 minutes.
3. Cook the Turkey: Add the ground turkey to the skillet with the sautéed vegetables. Cook, breaking it up with a spatula, until the turkey is fully browned and cooked through, approximately 5-7 minutes.
4. Add Teriyaki Sauce and Simmer: Pour the prepared teriyaki sauce over the turkey and vegetable mixture. Stir well to coat evenly. Allow it to simmer for about 5 minutes on medium-low heat, letting the sauce thicken and infuse the ingredients with flavor.
5. Serve: Spoon the teriyaki turkey and vegetables over cooked white or brown rice (4 cups prepared). Garnish with chopped green onions if desired, and serve immediately while hot.

Notes

• Use low-sodium soy sauce to control salt content.
• Brown sugar adds depth, but you can adjust sweetness to taste.
• For a gluten-free option, substitute soy sauce with tamari.
• Feel free to add green onions or sesame seeds as garnish.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: teriyaki turkey, turkey rice bowl, ground turkey recipe, easy weeknight dinner, teriyaki sauce, healthy rice bowl, Asian-inspired dinner