Teriyaki Turkey Rice Bowls

My kids are back to playing fall sports and that means I’m on the hunt for quick and healthy recipes for dinner. Ones that can be made in 30 minutes or less, so we eat something substantial … and not grilled cheese or quesadillas.

My husband and I enjoyed these Teriyaki Turkey Rice Bowls. My kids were so-so on them. The homemade teriyaki sauce is delicious and so much better for you because you can control the amount of sugar used in it. I added a can of baby corn pieces in addition the broccoli and carrots, but you could substitute whatever vegetables you have available in your bowls. Cooked edamame would be really good!

Teriyaki Sauce Ingredients:

1/2 cup low sodium soy sauce

1/4 cup water

2 Tbsp red wine vinegar

2 Tbsp brown sugar

2 tsp minced garlic

1 tsp ground ginger

1 Tbsp cornstarch

2 Tbsp warm water

Bowl Ingredients

1 Tbsp vegetable oil

1/2 cup diced onion

2 Tbsp minced garlic

1 lb ground turkey

1 cup finely chopped broccoli

2 large carrots, peeled and grated

1 can baby corn pieces

4 cups cooked white or brown rice

In a small saucepan, combine the soy sauce, water, vinegar, sugar, garlic and ginger. Heat over medium heat and whisk until the sugar is dissolved. In a small bowl, whisk together the tablespoon of warm water and cornstarch until dissolved. Slowly whisk the cornstarch mixture into the saucepan and simmer until sauce is thickened. Remove from heat.

In a large skillet, heat the vegetable oil over medium-high heat. Saute the onions until they are soft. Add in the ground turkey and cook until the turkey is 50% cooked. Toss in the carrots, broccoli and corn and continue to cook until the turkey is cooked through. Pour the teriyaki sauce over the turkey and vegetables. Simmer for approximately five minutes.

Divide the cooked rice between four bowls and top with the turkey and vegetable mixture. Sprinkle with sliced green onion if desired.

Source: Yellow Bliss Road