Teriyaki Turkey Rice Bowls (Printable Version)
Teriyaki-glazed ground turkey over fluffy jasmine rice with crisp vegetables and sesame.
# What You 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 cloves garlic, 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
→ Garnishes
16 - 1 tablespoon sesame seeds
17 - Additional sliced green onions
# How to Make It:
01 - Rinse rice under cold water until the water runs clear. Combine rice and 2 cups water in a saucepan, and bring to a boil. Reduce to a low simmer, cover, and cook for 15 minutes until tender. Remove from heat and let stand, 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 up with a spatula, until browned and no longer pink. Transfer cooked turkey to a plate.
03 - In the same pan, add another teaspoon sesame oil. Sauté garlic and ginger for 30 seconds until fragrant. Add julienned carrot, bell pepper, and snap peas; cook for 3 to 4 minutes until just tender.
04 - Return the cooked turkey to the skillet. In a small bowl, whisk together low-sodium soy sauce, 1/4 cup water, honey, rice vinegar, and cornstarch slurry. Pour sauce into skillet and stir to coat all ingredients evenly. Simmer for 2 to 3 minutes until sauce is thick and glossy. Stir in sliced green onions.
05 - Fluff cooked rice with a fork and divide evenly among serving bowls. Top each portion with teriyaki turkey and vegetables. Garnish with sesame seeds and additional green onions as desired.
# Expert Advice:
01 -
- No bottled sauce can ever top the glossy, rich teriyaki that comes together right on your stove.
- It’s a wonderfully quick way to sneak a rainbow of vegetables into dinner (and everyone actually eats them).
02 -
- If your pan is too hot, garlic and ginger burn fast—lower the heat right after adding!
- Mixing cornstarch separately with water gives you a silkier sauce than tossing it in dry.
03 -
- Toast your sesame seeds in a dry pan for a minute—the aroma pops and they're extra crunchy.
- Swap in brown rice for a little more chew and nuttiness, and it reheats well for leftovers.