Teriyaki Turkey Rice Bowls (Printable Version)
Savory teriyaki-glazed turkey atop fluffy jasmine rice with crisp vegetables and sesame.
# What You’ll Need:
→ Meats
01 - 1 lb 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 - Extra sliced green onions
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 15 minutes until rice is tender. Remove from heat and let stand, covered.
02 - While rice cooks, heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spatula, until browned and fully cooked through. Transfer turkey to a plate.
03 - In the same skillet, add another teaspoon sesame oil. Sauté garlic and ginger for 30 seconds until fragrant. Add carrot, bell pepper, and snap peas; cook for 3 to 4 minutes until vegetables are just tender.
04 - Return turkey to skillet. In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and cornstarch slurry. Pour sauce into skillet, stirring to coat evenly. Simmer for 2 to 3 minutes until sauce is thickened and glossy. Stir in sliced green onions.
05 - Fluff rice with a fork and divide among serving bowls. Top with teriyaki turkey and vegetables. Garnish with sesame seeds and additional green onions if desired.
# Quick Tips:
01 -
- The homemade teriyaki glaze clings perfectly, and you can tweak the sweet or salty notes without ever buying bottled sauce again.
- This dish is as kind on your schedule as it is on your taste buds; everything’s ready in under 40 minutes.
02 -
- Once I rushed and skipped rinsing the rice—it turned out sticky and heavy instead of light and fluffy, so take the extra minute here.
- Letting the veggies cook just enough is key; overdo it and you lose that rewarding snap and color.
03 -
- Don’t crowd the pan—if your skillet’s packed, the turkey steams instead of browning, and you miss out on flavor.
- Whisk your cornstarch slurry thoroughly so the sauce stays smooth and never clumpy.