Teriyaki Turkey Rice Bowls
INGREDIENTS
Teriyaki
Sauce
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup water
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons brown sugar or less as desired
- 2 tablespoons granulated sugar or less as desired
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons warm water
Ground
Turkey
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 2 tablespoons minced garlic
- 1 pound Ground Turkey
- 1 cup finely chopped broccoli
- 2 large carrots peeled and grated
- 2 green onions diced, for garnish
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.
- Heat sauce over
medium high heat. Slowly whisk in cornstarch mixture and simmer until
thickened. Remove from heat and set aside.
- Heat vegetable
oil in a large skillet 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 meat over
rice or noodles. Garnish with green onions and serve immediately.
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