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Teriyaki Turkey Rice Bowl

Teriyaki Turkey Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 2 cups small broccoli florets
  • 1 cup julienned carrots
  • 1 tsp toasted sesame oil
  • Cooked rice, for serving
  • 2 green onions, sliced
  • Toasted sesame seeds, for sprinkling

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add turkey and cook 5 minutes, breaking it up, until no longer pink. Stir in garlic and ginger and cook 30 seconds.
  2. Add broccoli and carrots, cooking 3 to 4 minutes until bright and tender-crisp.
  3. Whisk soy sauce, mirin, rice vinegar, brown sugar, and cornstarch slurry in a small bowl until smooth.
  4. Pour sauce into the skillet, stir, and cook 1 to 2 minutes until thick and glossy. Remove from heat, stir in sesame oil, and serve over rice with green onions and sesame seeds.

Notes

To avoid dry turkey, take the pan off the heat the second the meat loses its pink color—the residual heat and sauce carry it the rest of the way. If you want to prep ahead, brown the turkey and chop the vegetables earlier in the day, then finish everything in 5 minutes at dinnertime.