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Per serving
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- 1
Make the teriyaki sauce
In a small bowl, whisk the cornstarch into 2 tablespoons warm water until fully dissolved; set aside. In a small saucepan over medium heat, whisk together the soy sauce, 1/4 cup water, red wine vinegar, brown sugar, granulated sugar, 2 teaspoons of the garlic, and the ground ginger until the sugars dissolve. Whisk in the cornstarch slurry and simmer until the sauce thickens enough to coat a spoon, then remove from heat.
- 2
Brown the turkey
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until soft, lowering the heat if it starts to scorch. Stir in the remaining 2 tablespoons garlic, then add the ground turkey. Break it apart and cook 4 to 5 minutes, until about halfway cooked.
- 3
Add the vegetables
Stir in the grated carrots and finely chopped broccoli. Cook 5 to 6 minutes more, until the turkey is no longer pink and the vegetables are tender.
- 4
Sauce and serve
Pour the teriyaki sauce over the turkey and vegetables, stir to coat, and simmer about 5 minutes. Divide the cooked rice among 4 bowls, top with the teriyaki turkey, and garnish with sliced green onions.
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Teriyaki Turkey Rice Bowls
Created by: MacroMeals
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tbsp red wine vinegar
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 2 tbsp garlic
- 1 tsp ground ginger
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1/2 cup onion
- 1 lb ground turkey
- 1 cup broccoli
- 2 carrots
- 4 cup white rice
- 2 green onions
Instructions
- Make the teriyaki sauceIn a small bowl, whisk the cornstarch into 2 tablespoons warm water until fully dissolved; set aside. In a small saucepan over medium heat, whisk together the soy sauce, 1/4 cup water, red wine vinegar, brown sugar, granulated sugar, 2 teaspoons of the garlic, and the ground ginger until the sugars dissolve. Whisk in the cornstarch slurry and simmer until the sauce thickens enough to coat a spoon, then remove from heat.
- Brown the turkeyHeat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until soft, lowering the heat if it starts to scorch. Stir in the remaining 2 tablespoons garlic, then add the ground turkey. Break it apart and cook 4 to 5 minutes, until about halfway cooked.
- Add the vegetablesStir in the grated carrots and finely chopped broccoli. Cook 5 to 6 minutes more, until the turkey is no longer pink and the vegetables are tender.
- Sauce and servePour the teriyaki sauce over the turkey and vegetables, stir to coat, and simmer about 5 minutes. Divide the cooked rice among 4 bowls, top with the teriyaki turkey, and garnish with sliced green onions.