Ground Turkey sautéed with veggies and a teriyaki sauce over rice. A fast and healthy make ahead weeknight wonder that doubles as lunch the next day – this is a keeper!
Everyone in my house will tell you I don’t enjoy teriyaki or really much of this type of cooking. The rest of them love it. So, I tweaked this a little to make it with more heat (red pepper flakes) and loads of fresh toppings like cilantro, avocado and scallions, which help bring a bright flavor to a very balanced one pot meal.
You could easily tweak this to fit preferences for whatever veggies you like, and honestly use ground beef, chicken, or tofu in place of the turkey. I mention in the notes of the recipe that it would make a great filling for a lettuce wrap as well, if you aren’t into rice.
Teriyaki Turkey Rice Bowls
Ingredients
- 1/2 cup soy sauce
- 3 Tbsp honey
- 2 tsp sesame oil
- 1/2 tsp red pepper flakes
- 1 tsp freshly grated ginger (about 1 inch piece)
- 1 Tbsp Cornstarch, dissolved into 1 Tbsp water
- 2 Tbsp olive oil
- 1 small yellow onion diced
- 3 cloves garlic, minced
- 1 lb. ground turkey
- 1-2 cups chopped broccoli (small florets)
- 1 cup shredded carrots
- 1 red pepper, thinly sliced
- 3 cups cooked jasmine or basmati rice
- avocado, scallions, cilantro & sesame seeds for topping
Instructions
- Whisk together the first five ingredients in a glass measuring cup. Then, dissolve the cornstarch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.
- Drizzle the olive oil in a large skillet or dutch oven over medium heat. Once it’s hot and shimmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the pan and cook, breaking it up into small pieces until mostly cooked, 3-4 minutes. Add the chopped broccoli, shredded carrot and sliced red pepper, and continue to cook until the vegetables are soft and the turkey is cooked through, with no pink remaining.
- Pour the teriyaki sauce over the turkey and turn the heat up to medium-high until the mixture is bubbling then reduce the heat to medium-low and simmer to thicken the sauce. Remove it from the heat to assemble the bowls.
- Add the cooked jasmine rice to the bottom of a bowl and top with teriyaki turkey. Finish with sliced avocado, green onion, chopped cilantro and sesame seeds.