Teriyaki Turkey Rice Bowls (Printable)
Ground turkey glazed with teriyaki over jasmine rice, tossed with crisp vegetables for a healthy, savory bowl.
# 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
16 - 1 tablespoon sesame seeds
17 - Additional sliced green onions
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rinsed rice and 2 cups water in a saucepan and bring to a boil. Reduce heat, cover with lid, and simmer for 15 minutes or until rice is tender. Remove saucepan from heat and let rice 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 up with a spatula, until fully browned and no longer pink. Transfer cooked turkey to a plate and set aside.
03 - In the same skillet, add 1 teaspoon sesame oil. Sauté minced garlic and grated ginger for 30 seconds until aromatic. Add the julienned carrot, sliced red bell pepper, and snap peas. Stir-fry vegetables for 3 to 4 minutes until just tender but still crisp.
04 - Return cooked turkey to the skillet. In a small bowl, whisk together low-sodium soy sauce, 1/4 cup water, honey, rice vinegar, and the cornstarch slurry. Pour sauce into the pan and stir to coat the turkey and vegetables. Simmer for 2 to 3 minutes, stirring, until sauce is thickened and glossy. Stir in sliced green onions.
05 - Fluff cooked rice with a fork and divide among serving bowls. Top each portion with teriyaki glazed turkey and vegetables. Garnish with sesame seeds and additional green onions if desired.
# Expert Tips:
01 -
- No one suspects how quick this is to throw together on a busy night.
- The sweet-salty homemade teriyaki sauce somehow makes everyone want seconds, every single time.
02 -
- I learned that adding cold turkey to a very hot pan makes it tough—always start with room temperature meat if you can.
- Mixing the cornstarch with water before adding to the sauce saves you from sticky, lumpy surprises.
03 -
- If you toast your sesame seeds ahead, do a whole jar—they keep their crunch for weeks and level up everything.
- The real secret is not rushing the sauce; let it bubble gently until glossy so it coats every bite.