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–+ servings
Teriyaki Ground Turkey Bowl

Savory Teriyaki Ground Turkey Bowl for Quick Weeknight Dinners

This Teriyaki Ground Turkey Bowl offers a delightful blend of sweet and savory flavors, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey Bowl
  • 1 pound Ground Turkey Can substitute with chicken, beef, or tofu.
  • 2 tablespoons Olive Oil Can be replaced with canola or avocado oil.
  • 1 medium Onion (diced) Use yellow or red onions.
  • 2 cloves Garlic (minced) Fresh is best, but garlic powder can be used.
  • 1/4 cup Soy Sauce Use tamari for gluten-free or coconut aminos for soy-free.
  • 1/4 cup Brown Sugar Can substitute with honey or maple syrup.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a suitable substitute.
  • 1 tablespoon Sesame Oil Can substitute with more olive oil.
  • 1 tablespoon Grated Ginger Fresh is ideal, ground ginger works in a bind.
  • 1 tablespoon Cornstarch Arrowroot powder can be used instead.
  • 1/4 teaspoon Red Pepper Flakes (optional) Omit for milder flavor.
  • 4 cups Cooked Rice Jasmine, brown, or cauliflower rice work well.
  • 2 tablespoons Green Onions (sliced) Chives can be substituted.
  • 1 tablespoon Sesame Seeds Optional garnish.

Equipment

  • Skillet
  • Mixing bowl
  • Measuring Cups
  • Measuring Spoons
  • spatula

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat for about 1-2 minutes.
  2. Add 1 diced onion to the skillet, sautéing for 3-4 minutes until translucent.
  3. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
  4. Introduce 1 pound of ground turkey to the skillet and cook for 6-7 minutes until browned.
  5. Whisk together 1/4 cup soy sauce, 1/4 cup water, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon grated ginger in a separate bowl.
  6. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
  7. Pour the teriyaki sauce over the cooked turkey and stir well. Cook for an additional 2-3 minutes.
  8. Slowly add the cornstarch slurry to the skillet, stirring until thickened, about 2 minutes.
  9. Sprinkle in red pepper flakes to taste, stir, and then serve over cooked rice.
  10. Garnish with sliced green onions and sesame seeds before serving warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store the components separately for up to 3 days in the fridge and freeze the turkey and rice mixture for up to 3 months.

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