Teriyaki Ground Turkey Rice Bowls
Ground turkey, broccoli, and carrots in a sticky homemade teriyaki sauce, served over white rice.
Servings 4
Calories 607kcal
Equipment
- 12-inch skillet with a lid
- Saucepan or rice cooker for the rice
- 2-cup measuring cup and whisk
- Box grater if shredding your own carrots
Ingredients
Teriyaki Sauce
- 3/4 cup low-sodium soy sauce
- 1/3 cup water
- 1/4 cup honey
- 2 tablespoons packed brown sugar
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons minced garlic
- 1 1/2 teaspoons grated fresh ginger or ground ginger (use half as much)
- 1 1/2 tablespoons cornstarch
Bowls
- 1 1/2 cups long-grain white rice , or jasmine rice (uncooked)
- 1 tablespoon vegetable or avocado oil
- 1 pound ground turkey (93/7)
- 1/2 yellow onion , diced
- 2 cups broccoli florets , fresh or frozen, finely chopped
- 1 cup carrots , shredded
- 2 tablespoons water for fresh broccoli only
- sliced green onions and toasted sesame seeds for topping
Instructions
- Cook the rice according to the package directions so it's ready when the turkey is.
- Whisk all the teriyaki sauce ingredients together in a 2-cup measuring cup, including the cornstarch. Set it aside.
- Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the turkey, press it into one even layer, and cook without stirring for 4 to 5 minutes.
- Break the turkey into small crumbles and cook, stirring now and then, 2 to 3 minutes more, until no pink remains and most of the liquid has cooked off.
- Push the turkey to the sides, add the onion to the middle, and cook about 2 minutes, until it starts to soften. Stir it into the turkey.
- Add the broccoli and carrots. For fresh broccoli, add the water, cover, and cook 2 minutes, then uncover and stir about 1 minute more, until crisp-tender and the water is gone. For frozen broccoli, skip the water and lid and cook uncovered 3 to 4 minutes, stirring, until hot and the pan looks dry.
- Whisk the sauce again and pour it over the turkey and vegetables. Stir and let it bubble 2 to 3 minutes, until thick and glossy. Remove from the heat right away.
- Spoon the rice into bowls, top with the teriyaki turkey and any sauce from the pan, and finish with green onions and sesame seeds.
Notes
- Broccoli: Chop it into pea-size to dime-size pieces. Chop frozen broccoli while it's still frozen.
- Carrots: Bagged matchstick carrots work, or shred 2 carrots on the large holes of a box grater.
- Heat: The sauce is sweet and savory, not spicy. Add a pinch of red pepper flakes to the sauce or a drizzle of sriracha on top if you like heat.
- Sweetness: For a less sweet sauce, start with less honey and add more to taste at the end.
- Soy sauce: If you only have regular soy sauce, use about two-thirds as much and make up the difference with water.
- Gluten free: Use tamari in place of the soy sauce and check the label. The recipe is already dairy free.
- Swaps: Ground chicken works the same way. With ground beef, spoon off the fat before adding the onion. Red bell pepper, snap peas, or shredded cabbage can replace some of the broccoli.
- Meal prep: Divide the rice and turkey among 4 containers and pack the toppings separately.
- Storage: Refrigerate leftovers, covered, for up to 4 days.
- Reheating: Sprinkle a spoonful of water over the rice, cover loosely, and microwave 1 to 2 minutes, stirring halfway. Or warm the turkey in a skillet over medium heat with a splash of water.
Nutrition
Calories: 607kcal | Carbohydrates: 93g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 1825mg | Potassium: 883mg | Fiber: 4g | Sugar: 26g | Vitamin A: 5658IU | Vitamin C: 45mg | Calcium: 85mg | Iron: 3mg
