Ingredients
Teriyaki Sauce
- 1/2 cup Reduced-sodium soy sauce
- 1/4 cup Water
- 2 tbsp Red wine vinegar
- 2 tbsp Brown sugar
- 2 tbsp Sugar
- 2 tsp Garlic minced
- 1 tsp Ground ginger
- 1 tbsp Cornstarch
- 2 tbsp Warm water
Ground Turkey
- 3/4 cup Brown rice rinsed well and drained
- 1 tbsp Extra-virgin olive oil
- 1/2 cup Onion diced
- 2 tbsp Garlic minced
- 1 pound Ground turkey
- 1 cup Broccoli finely chopped
- 2 Carrots peeled and grated
- 2 Scallions diced
Instructions
- Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
- In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
- Cook the rice according to the instructions on the package. Once cooked drain any exces water if needed, cover with a lid and set aside.
- Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
- Heat the olive oil in a nonstick pan over medium-high heat. Add diced onions and cook until soft.
- Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
- Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
- Spoon over rice. Garnish with scallions and serve.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 41g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 99mg | Potassium: 1075mg | Fiber: 8g | Sugar: 4g | Vitamin A: 955IU | Vitamin C: 120mg | Calcium: 94mg | Iron: 5mg
Teriyaki Turkey Rice Bowl
Ingredients
Teriyaki Sauce
- 1/2 cup Reduced-sodium soy sauce
- 1/4 cup Water
- 2 tbsp Red wine vinegar
- 2 tbsp Brown sugar
- 2 tbsp Sugar
- 2 tsp Garlic minced
- 1 tsp Ground ginger
- 1 tbsp Cornstarch
- 2 tbsp Warm water
Ground Turkey
- 3/4 cup Brown rice rinsed well and drained
- 1 tbsp Extra-virgin olive oil
- 1/2 cup Onion diced
- 2 tbsp Garlic minced
- 1 pound Ground turkey
- 1 cup Broccoli finely chopped
- 2 Carrots peeled and grated
- 2 Scallions diced
Instructions
- Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
- In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
- Cook the rice according to the instructions on the package. Once cooked drain any exces water if needed, cover with a lid and set aside.
- Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
- Heat the olive oil in a nonstick pan over medium-high heat. Add diced onions and cook until soft.
- Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
- Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
- Spoon over rice. Garnish with scallions and serve.
Nutrition
Serving: 1servingCalories: 471kcalCarbohydrates: 41gProtein: 37gFat: 19gSaturated Fat: 3gCholesterol: 62mgSodium: 99mgPotassium: 1075mgFiber: 8gSugar: 4gVitamin A: 955IUVitamin C: 120mgCalcium: 94mgIron: 5mg
Tried this recipe?Let us know how it was!