Go Back
Teriyaki Turkey Rice Bowls Recipe
Ben Carraoli

Teriyaki Turkey Rice Bowls Recipe

I have to admit, I wasn’t sure how this recipe would turn out the first time I tried it. But as soon as I tasted the mix of sweet, savory teriyaki sauce with tender ground turkey and crunchy veggies over fluffy rice, I was hooked. It’s one of those meals that feels indulgent but is actually healthy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey – I like lean turkey for a healthier option; it cooks up juicy without being greasy.
  • 1 small onion finely chopped – Adds sweetness and depth; I prefer yellow onions for cooking.
  • 2 cloves garlic minced – Fresh garlic gives the sauce a punchy flavor that jarred garlic just can’t match.
  • 1 cup finely chopped broccoli – Using fresh broccoli keeps it crunchy; blanch lightly to maintain color.
  • 1 medium carrot grated – Grating the carrot helps it blend in with the meat, perfect for picky eaters.
  • 1/4 cup soy sauce – Go low-sodium if you want to control saltiness.
  • 2 tablespoons brown sugar – Balances the savory flavors; I sometimes substitute coconut sugar for a deeper flavor.
  • 1 tablespoon rice vinegar – Adds a subtle tang that brightens the sauce.
  • 1 teaspoon sesame oil – Just a small drizzle adds a nutty aroma.
  • 1 teaspoon cornstarch mixed with 2 tablespoons of water – Helps thicken the teriyaki sauce perfectly.
  • 2 cups cooked white or brown rice – Brown rice gives a nuttier flavor white rice keeps it classic.
  • Sesame seeds and sliced green onions for garnish – These add a little crunch and fresh flavor to finish.

Method
 

  1. I start by heating a large skillet over medium heat, adding the chopped onion, and cooking until softened. Then I add the ground turkey and garlic, stirring frequently until the turkey is fully cooked and slightly browned. This forms the flavorful base of the dish.
  2. Next, I mix in the finely chopped broccoli and grated carrot. I like to sauté them just until tender but still a little crisp, which keeps the dish vibrant and full of texture. This sneaky method also helps get kids to eat their veggies without noticing them.
  3. While the turkey cooks, I whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and the cornstarch slurry in a small bowl. Then I pour the sauce over the turkey and veggies, stirring to coat everything evenly. I let it simmer for a few minutes until the sauce thickens and glazes the ingredients.
  4. Finally, I scoop a generous portion of rice into each bowl and top it with the teriyaki turkey mixture. A sprinkle of sesame seeds and sliced green onions makes it look as good as it tastes. The colors pop, and the aroma is irresistible.

Notes

  • I always cook the rice before starting the turkey to save time.
  • Grating the carrots finely blends them seamlessly into the dish.
  • A splash of extra sesame oil at the end enhances the flavor immensely.
  • Adjust the brown sugar to your preferred sweetness; I sometimes cut it in half for a lighter sauce.
  • Don’t overcook the broccoli; it should stay slightly crunchy for texture contrast