Turkey Teriyaki Rice Bowl

With a mix of textures, flavors and colors, this is as appealing to the eye as to the palate!

Serves 4; 35 min prep

Instructions

  1. 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.

  2. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.

  3. Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

  4. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.

  5. 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.

  6. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

  7. Spoon meat over rice or noodles. Garnish with green onions and serve immediately

Ingredients

TERIYAKI SAUCE

  • 1/2 cup soy sauce

  • 1/4 cup water

  • 2 tablespoons red wine vinegar

  • 2 tablespoons brown sugar

  • 2 tablespoons granulated sugar

  • 2 teaspoons minced garlic

  • 1 teaspoon ground ginger

  • 1 tablespoon cornstarch

  • 2 tablespoons warm water

TURKEY

  • 1 tablespoon vegetable oil

  • 1/2 cup diced onion

  • 2 tablespoons minced garlic

  • 1 pound Koch’s Dark Ground Turkey

  • 1 cup finely chopped Pinwheel Broccoli Florets (thaw before chopping)

  • 2 large carrots peeled and grated

  • 2 green onions diced, for garnish

  • 4 cups cooked white or brown rice divided

recipesAnjali GuptaTURKEY, rice, teriyaki, asianComment