Teriyaki Turkey Rice Bowls
Why I Love This Recipe
Submitted by Christine Anderson, HR
Ingredients You'll Need
Teriyaki Sauce:
1/2 cup low sodium soy sauce
1/2 cup water
2 tbsp red wine vinegar
1 tbsp brown sugar
1 tbsp sugar
2 tsp minced garlic
1 tsp cornstarch
2 tbsp warm water
Ground Turkey:
1 tbsp olive oil
1/2 cup onion, diced
2 tbsp garlic, minced
1 pound ground turkey
1 cup broccoli, finely chopped
2 large carrots, peeled and grated
2 green onions, diced
Directions
Mix soy sauce, 1/2 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 tbsp 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 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 five minutes to combine the flavors.
Spoon meat over rice or noodles. Garnish with green onions and serve.
