Teriyaki Turkey Rice Bowls (Printable)
Ground turkey glazed in teriyaki over jasmine rice with crisp vegetables and sesame, ready in 35 minutes.
# What you'll need:
→ Meat
01 - 1 pound 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 (optional)
16 - 1 tablespoon sesame seeds
17 - Extra sliced green onions
# How to make it:
01 - Rinse rice thoroughly under cold water until the water runs clear. Combine rice and water in a saucepan and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the rice is tender. Remove from heat and let stand, covered.
02 - While the rice cooks, heat 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it apart with a spatula, until browned and fully cooked through. Transfer turkey to a plate.
03 - In the same pan, add another teaspoon of sesame oil. Sauté garlic and ginger for 30 seconds until fragrant. Add the carrot, red bell pepper, and snap peas. Stir-fry for 3 to 4 minutes until just tender.
04 - Return the cooked turkey to the pan. In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and the cornstarch slurry. Pour the sauce over the turkey and vegetables, stirring well to coat. Simmer for 2 to 3 minutes until the sauce is thick and glossy. Stir in the green onions.
05 - Fluff the rice with a fork and divide among serving bowls. Top with turkey and vegetables. Garnish with sesame seeds and additional sliced green onions if desired.
# Expert Tips:
01 -
- The glossy homemade teriyaki sauce clings to the turkey and vegetables like your best secret—much fresher than bottled.
- It’s a one-bowl wonder that pleases picky eaters and busy home cooks alike.
02 -
- If you rush the vegetables, they’ll steam instead of sauté and the colors go drab fast.
- I learned to whisk the cornstarch slurry thoroughly or end up with odd lumps in the sauce.
03 -
- Browning the turkey well means better flavor—don’t crowd the pan or it’ll steam instead.
- Mix the sauce ingredients before you start cooking to avoid frantic whisking mid-stir-fry.