Teriyaki Turkey Rice Bowls (Printable version)
Teriyaki-glazed ground turkey over fluffy jasmine rice with crisp vegetables and sesame garnish.
# What You'll 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 freshly grated ginger
07 - 2 garlic cloves, 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 - Extra sliced green onions
# Directions:
01 - Rinse rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered.
02 - While 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 to a plate.
03 - In the same pan, add another teaspoon of sesame oil. Sauté garlic and ginger for 30 seconds until fragrant. Add carrot, bell pepper, and snap peas; cook for 3 to 4 minutes until just tender.
04 - Return cooked turkey to the pan. In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and cornstarch slurry. Pour sauce over turkey and vegetables, stirring well to coat. Simmer for 2 to 3 minutes until sauce is thickened and glossy. Stir in green onions.
05 - Fluff rice with a fork and divide among bowls. Top with teriyaki turkey and vegetables. Garnish with sesame seeds and extra green onions if desired.
# Expert advice:
01 -
- This bowl comes together quickly, so you can hustle dinner onto the table without fussing over endless steps.
- The glossy, homemade teriyaki glaze clings to every morsel, brightened by a pop of fresh veggies—it's dangerously good!
02 -
- If you add the cornstarch directly to a hot pan, you'll get lumpy sauce—mix it into water first for a silky finish.
- Letting the veggies linger just a minute too long will zap their color and crunch—quick cooking is key here.
03 -
- High heat is your friend for keeping the vegetables crisp—don’t be shy turning up the burner.
- Adding the green onions right at the end keeps them fresh and punchy rather than wilted.