Introduction

This Teriyaki Turkey Rice Bowl is a flavorful and healthy meal that comes together quickly on busy weeknights. With tender ground turkey, fresh vegetables, and a homemade teriyaki sauce, it’s a comforting dish that the whole family will enjoy.

Teriyaki Turkey Rice Bowl Recipe - Recipe Image

Ingredients

1/2 cup low-sodium soy sauce
1/4 cup water
2 tablespoons red wine vinegar
2 tablespoons brown sugar (or less as desired)
2 tablespoons granulated sugar (or less as desired)
2 teaspoons minced garlic
1 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons warm water
1 tablespoon vegetable oil
1/2 cup diced onion
2 tablespoons minced garlic
1 pound ground turkey
1 cup broccoli, finely chopped
2 large carrots, peeled and grated
2 green onions, diced (for garnish)
4 cups cooked white or brown rice

Instructions

Step 1: In a small bowl, whisk together cornstarch and warm water until the cornstarch is completely dissolved. Set aside.
Step 2: In a small saucepan over medium heat, gently whisk together soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger until sugars are fully dissolved.
Step 3: Slowly whisk in the cornstarch mixture and simmer the sauce until it thickens. Remove from heat and set aside.
Step 4: Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and cook, stirring frequently, until softened. If onions start to scorch, reduce the heat immediately.
Step 5: Stir in minced garlic, then add ground turkey. Break it apart with a spatula and cook, stirring occasionally, until turkey is halfway cooked, about 4-5 minutes.
Step 6: Add grated carrots and chopped broccoli. Continue cooking until the turkey is no longer pink and the vegetables are soft, about 5-6 minutes.
Step 7: Pour the teriyaki sauce over the turkey and vegetables, stirring well. Let it simmer for about 5 minutes to combine flavors.
Step 8: Divide cooked rice into bowls, top with the teriyaki turkey mixture, garnish with diced green onions, and serve immediately.

Tips & Variations

For a gluten-free option, substitute tamari for the soy sauce.
Add mushrooms or snap peas for extra vegetables and texture.
Adjust the sugar amounts to your preferred sweetness in the sauce.
Serve the bowl with a soft-boiled egg for added protein and richness.

Storage

Store leftover teriyaki turkey and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the rice separate if possible. Reheat gently in a skillet or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of turkey?

Yes, ground chicken works well as a substitute and will provide a similar texture and flavor with this recipe.

How can I make this dish spicier?

Add a pinch of red pepper flakes to the sauce or sprinkle sliced fresh chili peppers on top when serving for a spicy kick.

Teriyaki Turkey Rice Bowl Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

A flavorful and healthy Teriyaki Turkey Rice Bowl featuring ground turkey and vegetables simmered in a homemade teriyaki sauce, served over fluffy white or brown rice. This easy, one-pan recipe balances savory, sweet, and tangy flavors for a quick weeknight dinner.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian
Diet: Low Salt

Ingredients

Scale

Teriyaki Sauce

1/2 cup Low-Sodium Soy Sauce
1/4 cup Water
2 tablespoons Red Wine Vinegar
2 tablespoons Brown sugar (or less as desired)
2 tablespoons Granulated sugar (or less as desired)
2 teaspoons Minced garlic
1 teaspoon Ground ginger
1 tablespoon Cornstarch
2 tablespoons Warm water

Turkey and Vegetables

1 tablespoon Vegetable oil
1/2 cup Diced onion
2 tablespoons Minced garlic
1 pound Ground Turkey
1 cup Broccoli (finely chopped)
2 Large carrots (peeled and grated)

To Serve

2 Green onions (diced, for garnish)
4 cups Cooked white or brown rice

Instructions

Make Teriyaki Sauce: In a small bowl, whisk together cornstarch and warm water until cornstarch is completely dissolved. Set aside. In a small saucepan over medium heat, gently whisk soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger until sugars are dissolved. Slowly whisk in cornstarch mixture and simmer until thickened, then remove from heat and set aside.
Cook Vegetables: Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook while stirring frequently until softened, taking care to lower heat if onions begin to scorch.
Add Garlic and Turkey: Stir in minced garlic, then add ground turkey, breaking it apart with a spatula. Cook for 4-5 minutes until turkey is about halfway cooked.
Cook Carrots and Broccoli: Add grated carrots and chopped broccoli to the skillet. Continue cooking until turkey is no longer pink and vegetables are tender, about 5-6 minutes.
Combine with Teriyaki Sauce: Pour the prepared teriyaki sauce over the turkey and vegetable mixture and stir to combine. Simmer for about 5 minutes to allow flavors to meld.
Serve: Divide cooked rice into bowls, top with the teriyaki turkey mixture, garnish with diced green onions, and serve immediately.

Notes

You can adjust the sugar levels in the teriyaki sauce for your preferred sweetness.
Use low-sodium soy sauce to control the saltiness of the dish.
Brown or white rice can be used based on your preference or dietary needs.
Ensure turkey is cooked thoroughly to at least 165°F for food safety.
Add other vegetables like snap peas or bell peppers for extra nutrition and color.

Keywords: Teriyaki turkey, rice bowl, ground turkey recipe, healthy dinner, easy teriyaki sauce, quick weeknight meal