Teriyaki Turkey Rice Bowls (Printable)
Teriyaki-glazed ground turkey atop jasmine rice with crisp vegetables and scallions for a quick, balanced meal.
# What You’ll Need:
→ Meats
01 - 1 pound ground turkey
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 green onions, sliced
06 - 1 tablespoon fresh ginger, grated
07 - 2 garlic cloves, minced
→ Teriyaki Sauce
08 - 1/3 cup low-sodium soy sauce
09 - 1/4 cup water
10 - 2 tablespoons honey or brown sugar
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Rice
14 - 1 1/4 cups jasmine or short-grain rice
15 - 2 cups water
→ Optional Garnishes
16 - 1 tablespoon sesame seeds
17 - Extra sliced green onions
# Directions:
01 - Rinse jasmine or short-grain rice under cold water until the water runs clear. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let rest, covered.
02 - While the rice cooks, heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it into small pieces, until browned and no longer pink. Transfer the turkey to a plate.
03 - In the same pan, add another teaspoon sesame oil. Sauté minced garlic and grated ginger for 30 seconds until fragrant. Add carrot, bell pepper, and snap peas; cook for 3 to 4 minutes until vegetables are just tender.
04 - Return cooked turkey to the skillet. In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and the cornstarch slurry. Pour the sauce into the pan, stirring to coat all ingredients. Simmer for 2 to 3 minutes until the sauce thickens and develops a glossy finish. Stir in sliced green onions.
05 - Fluff the cooked rice with a fork and divide evenly among serving bowls. Top each portion with teriyaki turkey and vegetables, and garnish with sesame seeds and additional green onions if desired.
# Expert Advice:
01 -
- You get the deep, sweet-salty flavors of takeout but with more veggies and less guilt.
- Minimal chopping and one pan means dinner's ready with little mess or fuss.
02 -
- Once, I hurried the sauce and ended up with clumps—always stir your cornstarch slurry thoroughly before adding!
- Letting the rice rest 5 minutes with the lid on after cooking made it the perfect texture every time.
03 -
- Fry the turkey undisturbed for a few moments to get deep browning—flavor payoff is huge.
- A small spoonful of chili paste in the sauce can turn up the heat without overpowering the other flavors.