Teriyaki Turkey Rice Bowls
A delicious and healthy teriyaki turkey rice bowl recipe with colorful veggies, perfect for a quick meal.
Equipment
- Large skillet or wok For frying the turkey and vegetables.
Ingredients
Main Ingredients
- 0.5 cup low-sodium soy sauce
- 0.25 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar or less, to taste
- 2 tablespoons granulated sugar or less, to taste
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons warm water
- 1 tablespoon vegetable oil
- 0.5 cup diced onion
- 2 tablespoons minced garlic
- 1 pound ground turkey
- 1 cup finely chopped broccoli
- 2 large carrots peeled and grated
- 2 green onions diced for garnish
- 4 cups cooked white or brown rice
Instructions
- In a small bowl, whisk together the soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger. Set aside.
- In another small bowl, mix the cornstarch with warm water until smooth. This will help thicken your sauce later. Make sure there are no lumps!
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent and fragrant.
- Add the minced garlic and ground turkey to the skillet. Cook for about 5-7 minutes, breaking the turkey apart with a spatula, until it is browned and cooked through.
- Stir in the chopped broccoli and grated carrots. Cook for an additional 3-4 minutes, or until the vegetables are tender yet vibrant.
- Pour the prepared teriyaki sauce over the turkey and vegetables. Stir well to combine all the flavors.
- Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens, about 1-2 minutes. You’ll notice it becoming glossy and rich!
- Serve the stir-fry over cooked rice and garnish with diced green onions for a fresh touch. Enjoy the delightful flavors!
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.