Description
A quick and flavorful rice bowl featuring lean ground turkey coated in homemade teriyaki sauce, served with fresh vegetables for a balanced and satisfying meal.
Ingredients
1 lb (450 g) lean ground turkey
2 cloves garlic, minced
1 tablespoon (15 ml) fresh ginger, grated
1 tablespoon (15 ml) sesame oil
1/3 cup (80 ml) low-sodium soy sauce
1/4 cup (60 ml) water
2 tablespoons (30 ml) honey
2 tablespoons (25 g) brown sugar
1 tablespoon (15 ml) rice vinegar
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) cold water
2 cups (400 g) uncooked jasmine rice
4 cups (960 ml) water
1 cup (150 g) shredded carrots
1 red bell pepper, sliced
1 cup (150 g) broccoli florets
2 green onions, sliced
1 tablespoon (9 g) sesame seeds (optional)
Instructions
Rinse rice and cook with 4 cups (960 ml) water for 15–18 minutes until tender.
Brown ground turkey in sesame oil over medium heat for 5–7 minutes.
Add garlic and ginger; cook 1–2 minutes until fragrant.
Whisk soy sauce, water, honey, brown sugar, and rice vinegar. Pour into skillet.
Stir cornstarch with cold water and add to sauce. Simmer 2–3 minutes until thickened.
Steam or sauté vegetables until tender-crisp.
Divide rice into bowls, top with turkey and vegetables, and garnish with green onions and sesame seeds.
Notes
For a lower-sodium option, use reduced-sodium soy sauce. Adjust sweetness to taste by increasing or decreasing honey. Store leftovers in airtight containers for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes