Teriyaki Turkey Rice Bowl

I found this recipe on a website called Yellow Bliss Road.com.  I had a pound of organic ground turkey in the freezer I wanted to use.  I love rice dishes and Asian flavors so when I saw the recipe it sounded  like the perfect way to use it.  It’s an easy and fast recipe that you can adjust to make it your own.   Definitely a keeper!  Apparently, it’s a kid-pleaser too.  Below is the recipe with my adjustments in parentheses.   NOTE:  You’ll need to make whatever rice you like as well.  I used Brown Jasmine Rice…you can find it at Hannafords or Pecks in Pine Plains.  You could also use noodles.

Teriyaki-Rice-Bowl-with-Ground-TurkeyTeriyaki Turkey Rice Bowl


  • 1/2 cup Low Sodium Soy Sauce (I used about 1/3 cup)
  • 1/4 cup water
  • 2 Tablespoons Red Wine Vinegar (I only had Sherry Vinegar on hand)
  • 2 Tablespoons brown sugar (I used 3 TBL of raw sugar and skipped the granulated below)
  • 1/4 cup granulated sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger (Tablespoon of fresh minced ginger)
  • 1 tablespoon cornstarch
  • 2 tablespoons warm water
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 2 tablespoons minced garlic
  • 1 pound Ground Turkey
  • 1 cup finely chopped broccoli (I substituted with a cup of chopped kale and some green beans from the garden cut into 1″ pieces)
  • 2 large carrots, peeled and grated (cut the carrots into 1/4 strips)
  • 2 green onions, diced, for garnish
  • (I added 1/4 cup of chopped cilantro)


  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 (or other veggies) 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.