Teriyaki Turkey Rice Bowl (Print Version)
# Ingredients:
→ Teriyaki Sauce
01 -
1/2 cup low-sodium soy sauce
02 -
1/4 cup water
03 -
2 tablespoons red wine vinegar
04 -
2 tablespoons brown sugar (adjust to taste)
05 -
2 tablespoons granulated sugar (adjust to taste)
06 -
2 teaspoons minced garlic
07 -
1 teaspoon ground ginger
08 -
1 tablespoon cornstarch
09 -
2 tablespoons warm water
→ Ground Turkey and Vegetables
10 -
1 tablespoon vegetable oil
11 -
1/2 cup diced onion
12 -
2 tablespoons minced garlic
13 -
1 pound ground turkey
14 -
1 cup broccoli, finely chopped
15 -
2 large carrots, peeled and grated
16 -
2 green onions, diced (for garnish)
17 -
4 cups cooked white or brown rice
# Instructions:
01 -
In a small bowl, whisk together cornstarch and warm water until completely dissolved. In a small saucepan over medium heat, whisk soy sauce, water, red wine vinegar, sugars, minced garlic, and ground ginger until the sugars dissolve. Slowly whisk in the cornstarch mixture and simmer until thickened. Remove from heat and set aside.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and cook until softened, stirring frequently to avoid scorching. Stir in minced garlic.
03 -
Add ground turkey to the skillet, breaking it apart with a spatula. Cook for 4-5 minutes until halfway done. Stir in grated carrots and chopped broccoli. Continue to cook for 5-6 minutes until turkey is no longer pink and vegetables are tender.
04 -
Pour teriyaki sauce over the turkey and vegetables. Stir to combine and simmer for 5 minutes.
05 -
Divide cooked rice into bowls. Top with the teriyaki turkey mixture, garnish with sliced green onions, and serve immediately.
# Notes:
01 -
Reduce the amount of sugar in the teriyaki sauce for a more savory flavor. Substitute brown rice for white rice or reduce rice portions to lower calorie and carbohydrate content.
02 -
A serving consists of approximately 3/4 cup rice and 1 cup of the meat and vegetable mixture.