Healthy Ground Turkey Teriyaki Rice Bowl
Teriyaki Turkey Rice Bowl is one of those healthy ground turkey recipes that your entire family will adore thanks to the sweet, delicious teriyaki sauce and the (almost) hidden vegetables.
Teriyaki Turkey Rice Bow Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon ground ginger
- 2 tablespoons warm water
- 2 teaspoons minced garlic
- 2 teaspoons of each of the following:
Ground Turkey for Teriyaki Turkey Rice Bow
- 1 pound Ground turkey
- 1 cup finely chopped broccoli
- 2 large carrots peeled and grated
- 2 green onions diced for garnish
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 2 tablespoons minced garlic
- 1 pound, and 4 cups cooked white or brown rice divided.
- In a small saucepan over medium heat, combine the sugars, ginger, garlic, and soy sauce. Using a whisk, stir until the sugar is dissolved.
- Whisk 2 tablespoons warm water and cornstarch together in a small bowl until cornstarch is completely dissolved.
- Sauce should be heated to medium-high heat. Whisk in the cornstarch mixture slowly as it simmers until it becomes thick. Set aside after removing from heat.
- In a large skillet, heat vegetable oil to medium-high heat. Cook the diced onions until soft.
- Add the garlic and ground turkey to the pan and cook until the turkey is about half done. Cook until the turkey is no longer pink by adding chopped broccoli and grated carrots to the pan.
- Stir the cooked turkey and vegetable mixture in the teriyaki sauce. Combine the flavors by simmering for approximately five minutes.
- Teriyaki sauce tends to be somewhat sweet. However, feel free to reduce the sauce’s sugar content. If you like a more savory than sweet flavor, 1 tablespoon of each might be sufficient.
- The nutritional data assumes that the teriyaki turkey is served over white rice. Reduce your rice intake or use brown rice to cut back on calories and carbs.
- You are welcome to substitute your preferred vegetables in this recipe.
- Regarding SERVING SIZE: A serving is roughly 3/4 cup of rice and 1 cup of the meat or vegetables.
- The serving sizes are approximations and will change based on a number of variables, such as how much you simmer your vegetables down and the size of your vegetable slices. This recipe will serve as a supper