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Teriyaki Turkey Rice Bowl

Teriyaki turkey and rice in a bowl.
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A Teriyaki Turkey Rice Bowl is an Asian-inspired rice recipe that is full of flavor! Ground turkey, brown rice, carrots, broccoli, and peas, are drizzled with sweet and savory teriyaki sauce. This is a large-batch recipe that will not only feed everyone at dinner but also leave lunch leftovers for the week!  

Ingredients

Units Scale

Turkey, Rice & Veggies

  • 1 cup uncooked brown rice (about 3 cups cooked)
  • 2 tablespoons oil
  • 1/2 cup onion - diced
  • 1 tablespoon garlic - minced
  • 1 pound ground turkey
  • 1 tablespoon ground ginger
  • 1 teaspoon sriracha sauce
  • 1 cup shredded carrots
  • 3 cups broccoli - chopped small
  • 1 cup frozen peas - thawed

Teriyaki Sauce

  • 1 tablespoon cornstarch
  • 2 tablespoons warm water
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame seeds

Instructions

  1. Cook the brown rice according to package instructions. 
  2. In a large frying pan or wok, sauté the onions and garlic in the 2 tablespoons of oil for about 5 minutes.  Sauté until they are soft and the onion is translucent.  
  3. Add the ground turkey to the frying pan and cook until the turkey is cooked through and is no longer pink, about 8-10 minutes.  Season the ground turkey with the 1 tablespoon of ground ginger and 1 teaspoon sriracha sauce.  Carefully drain off any excess liquid that cooked out of the ground turkey if needed.  Return the frying pan to the heat.  
  4. Add the chopped broccoli, shredded carrot and thawed peas.  Toss them into the turkey, onion and garlic mixture.  Cook for an additional 5 minutes.  
  5. Add the cooked brown rice to the turkey and vegetable mixture.  Mix until thoroughly combined.  Remove from heat and set aside. 
  6. Make the teriyaki sauce.  In a small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of warm water.  Use a small whisk to stir the cornstarch and water together.  Mix until the cornstarch has dissolved and the cornstarch and water has turned into a thick, white liquid.  
  7. Add the rest of the teriyaki sauce ingredients to a small saucepan over medium heat - soy sauce, 1/2 cup water, rice vinegar, brown sugar, honey, garlic powder, ground ginger and sesame seeds.  Using a whisk, continuously stir the teriyaki sauce until the sauce has come to a gentle simmer.  
  8. Once simmering, slowly pour the cornstarch and water mixture into the teriyaki sauce.  Continue whisking the sauce over medium heat until the sauce has thickened and slightly reduced.  
  9. Remove the teriyaki sauce from the heat and pour the sauce over the turkey, veggie and rice mixture.  Mix until combined.  
  10. Serve the Teriyaki Turkey, Rice and Veggie bowls in 1-2 cup servings.  

Notes

  • To make this recipe gluten-free, make sure that the soy sauce you use is labeled as gluten-free.
  • The nutrition information shown below is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice. 

Nutrition

Find it online: https://sugarandsnappeas.com/teriyaki-turkey-veggie-and-rice-bowl/