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Teriyaki Turkey Rice Bowl

A quick and deliciously simple dish that combines savory-sweet teriyaki sauce, tender turkey, and colorful vegetables, perfect for a hearty weeknight meal.

Ingredients

  • 2 cups jasmine rice (or any rice of your choice)
  • 4 cups water or chicken broth
  • 1 pound ground turkey
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup bell peppers, chopped
  • 1 cup snap peas or mixed vegetables
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water (or chicken broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and fluffy. Remove from heat and let it sit covered.
  2. Heat the vegetable oil over medium-high heat in a large skillet. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
  3. Add the ground turkey to the skillet. Cook for 5-7 minutes, breaking it apart with a spatula, until fully cooked and no longer pink.
  4. Stir in the chopped bell peppers and snap peas (or mixed vegetables). Cook for another 3-4 minutes until the vegetables are tender-crisp.
  5. Mix together the soy sauce, honey, rice vinegar, and cornstarch slurry in a small bowl. Pour this sauce over the turkey and vegetables in the skillet. Stir well to coat everything evenly and cook for an additional 2-3 minutes until the sauce thickens slightly.
  6. Fluff the cooked rice with a fork. Divide the rice among four bowls, topping each with the teriyaki turkey stir-fry mixture.
  7. Enjoy your Teriyaki Turkey Rice Bowls warm, garnished with sesame seeds or sliced green onions if desired.

Notes

Customize with your favorite vegetables or proteins. Best served immediately but can be refrigerated for up to 3 days.