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Teriyaki Turkey Rice Bowls Recipe
Ash Tyrrell

Teriyaki Turkey Rice Bowls Recipe

I made these teriyaki turkey rice bowls on a busy weeknight when I wanted something comforting but not heavy, and honestly, I was surprised by how flavorful they turned out. The turkey stayed juicy, the sauce was perfectly sweet and savory, and everything came together faster than takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ground turkey – 1 lb – Lean cooks quickly, absorbs sauce
  • Cooked white or brown rice – 3 cups – Base that soaks up sauce
  • Olive oil – 1 tbsp – For browning turkey
  • Garlic – 3 cloves minced – Adds depth and aroma
  • Fresh ginger – 1 tbsp grated – Brings subtle warmth and authentic flavor
  • Soy sauce – ⅓ cup – Salty backbone of sauce
  • Honey – 3 tbsp – Adds sweetness and caramelization
  • Rice vinegar – 1 tbsp – Balances sweetness
  • Cornstarch – 1 tbsp – Thickens sauce
  • Water – ¼ cup – Dissolves cornstarch for smooth sauce
  • Broccoli florets – 2 cups – Adds crunch and color
  • Carrots – 1 cup shredded – Mild sweetness and color
  • Green onions – 2 stalks sliced – Garnish with light onion flavor
  • Sesame seeds – 1 tbsp – Garnish with nutty texture

Method
 

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, water, and cornstarch. Make sure the cornstarch is fully dissolved to avoid lumps. This mixture will thicken perfectly once heated.
  2. Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until it’s no longer pink, breaking it apart as it cooks. This step builds the base flavor of the dish.
  3. Stir in the minced garlic and grated ginger. Cook for about one minute until fragrant, being careful not to burn them. This instantly boosts the aroma and depth of the dish.
  4. Add broccoli and shredded carrots to the skillet. Stir and cook for 3 to 4 minutes until the vegetables are tender-crisp. They should still have a bit of bite for texture.
  5. Pour the prepared teriyaki sauce into the skillet. Stir well and let it simmer for 2 to 3 minutes until the sauce thickens and coats the turkey and vegetables evenly.
  6. Spoon warm rice into serving bowls. Top with the teriyaki turkey mixture, making sure to drizzle extra sauce over the rice for maximum flavor.

Notes

  • I like to grate my ginger fresh every time because it gives a brighter, cleaner flavor.
  • When I want extra saucy bowls, I double the sauce ingredients and save some for drizzling.
  • I’ve found that cooking the veggies just until tender-crisp keeps the bowl from feeling mushy.
  • Sometimes I toast the sesame seeds lightly, and it adds a surprising depth of flavor.