Teriyaki Turkey Rice Bowls
Skip the takeout and whip up these flavorful Teriyaki Turkey Rice Bowls in under 30 minutes! Made with lean ground turkey, a rich homemade teriyaki sauce, and served over fluffy rice with crisp veggies, this easy dinner is a weeknight hero your whole family will love.
Servings 4
Calories 420kcal
Ingredients
For the Turkey
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- ¼ cup chopped green onions optional
For the Teriyaki Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- ½ cup water
- Pinch of red pepper flakes optional
For Serving
- 2 cups cooked white or brown rice
- 1 cup steamed broccoli
- ½ cup shredded carrots
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Cook the Rice: Prepare your rice according to package directions. While it cooks, make the turkey and sauce.
- Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, water, cornstarch, and red pepper flakes. Set aside.
- Cook the Turkey: In a large skillet over medium heat, add olive oil. Once hot, sauté garlic and ginger for 1 minute. Add ground turkey and cook until browned and no longer pink, about 5–6 minutes.
- Add the Sauce: Pour the teriyaki sauce into the skillet. Stir continuously until it thickens and coats the turkey, about 2–3 minutes.
- Assemble the Bowls: Divide rice into four bowls. Top with teriyaki turkey, steamed broccoli, carrots, and optional toppings like sesame seeds and green onions. Serve warm and enjoy!
Notes
- Use Fresh Ginger & Garlic: It boosts the flavor and makes the dish feel more authentic.
- Double the Sauce: If you like your rice bowls extra saucy, double the sauce ingredients.
- Try a Veggie Swap: Use frozen stir-fry veggies or whatever’s in your fridge to keep it flexible.
- Make it Spicy: Add sriracha or chili flakes to the sauce for a kick of heat.