Teriyaki Turkey Rice Bowls (Printable)

Ground turkey glazed in teriyaki over fluffy jasmine rice with crisp vegetables and sesame.

# 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 fresh ginger, grated
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 (optional)

16 - 1 tablespoon sesame seeds
17 - Extra sliced green onions

# How to Make It:

01 - Rinse rice under cold water until the water runs clear. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender. Remove from heat and let stand, covered.
02 - While rice is cooking, heat 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it apart with a spatula, until browned and fully cooked. Transfer cooked turkey to a plate and set aside.
03 - In the same skillet, add another teaspoon of sesame oil. Sauté the minced garlic and grated ginger for 30 seconds until aromatic. Add julienned carrot, sliced bell pepper, and snap peas. Cook for 3 to 4 minutes, stirring frequently, until the vegetables are crisp-tender.
04 - Return the cooked turkey to the pan. In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and the cornstarch-water slurry. Pour sauce mixture over turkey and vegetables. Stir to coat well and simmer for 2 to 3 minutes until the sauce is thickened and glossy. Stir in sliced green onions.
05 - Fluff cooked rice with a fork and divide among individual bowls. Top each serving with the teriyaki turkey and vegetable mixture. Garnish with sesame seeds and additional green onions if desired.

# Expert Advice:

01 -
  • This sauce tastes like your favorite restaurant’s secret recipe but is quick enough for a Tuesday night.
  • It’s a fantastic way to sneak an array of veggies onto everyone’s plate without complaints.
02 -
  • If you skip rinsing the rice, it turns gummy& always rinse generously.
  • Adding the cornstarch slurry slowly to the hot pan prevents lumps in your sauce—don’t rush this part!
03 -
  • Always grate ginger fresh—the flavor is leagues above pre-minced from a jar.
  • Mix the cornstarch with water first or you’ll risk clumps; swirl it in at the end for the glossiest sauce.

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