TERIYAKI TURKEY RICE BOWL
This dish brings flavor, with sesame-studded rice, hoisin-glazed turkey and a wok filled with Asian vegetables. Each bite is full of flavor and texture - perfect for any day of the week!
INGREDIENTS
Teriyaki Sauce
- 1/4 cup water
- 2 teaspoons minced garlic
- 2 tablespoons brown sugar or less as desired
- 1 teaspoon ground ginger
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon cornstarch
- 2 tablespoons warm water
- 1/2 cup Low Sodium Soy Sauce
- 2 tablespoons granulated sugar or less as desired
Ground Turkey
- 1 pound Ground Turkey
- 1/2 cup diced onion
- 2 large carrots peeled and grated
- 2 tablespoons minced garlic
- 2 green onions diced, for garnish
- 1 tablespoon vegetable oil
- 1 cup finely chopped broccoli
- 4 cups cooked white or brown rice divided
INSTRUCTIONS
First, combine 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 the sugar has dissolved.
Then, in a small bowl, whisk together 2 tablespoons of lukewarm water and the cornstarch until the cornstarch is completely dissolved.
Heat the sauce over medium-high heat. Slowly stir in the cornstarch mixture and simmer until thickened. Remove from the heat and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add the diced onions and cook until tender.
Crumble the ground turkey and garlic into the pan and cook until the turkey is half cooked. Add the grated carrots and chopped broccoli and continue cooking until the turkey is no longer pink.
Pour the teriyaki sauce over the mixture of cooked turkey and vegetables and stir. Simmer for about five minutes to combine the flavors.
Spread the meat over rice or noodles. Garnish with green onions.
Happy Cooking Time.
