Easy Teriyaki Turkey Rice Bowl With Homemade Sauce

You know those weeknight dinners that come together so fast you almost feel like you're cheating? That's exactly how I felt the first time I threw together this teriyaki turkey rice bowl. It was a random Wednesday, Bradley had just walked in from basketball practice absolutely starving, and I had about thirty minutes before the hunger meltdown hit. I grabbed some ground turkey from the fridge, tossed together a quick homemade teriyaki sauce, and honestly? It turned out better than anything we've ordered from a takeout place.

What I love most is how flexible this recipe is. It reminds me a lot of my honey sesame chicken in terms of that sticky, savory-sweet flavor everyone goes crazy for. John actually said he liked this one even more, which is saying something because that man loves his chicken.

I started experimenting with ground turkey rice bowls when I was trying to get more lean protein into our dinners without sacrificing taste. My cooking school days taught me that a good sauce can make just about anything shine, and this homemade teriyaki sauce is proof. It's a little sweet, a little tangy from the red wine vinegar, and it coats everything perfectly. Amy helped me grate the carrots the first time we made this, and now she insists on being my "sous chef" every time.

Jump to:

• Why You'll Love This Teriyaki Turkey Bowl
• Ingredients For Your Teriyaki Turkey Rice Bowl
• How To Make This Ground Turkey Teriyaki Bowl
• Storage And Reheating Tips
• Tips And Variations For Your Turkey Rice Bowl
• Frequently Asked Questions About Teriyaki Turkey Rice Bowls
• Recipes You May Like
• Weeknight Dinners Just Got A Whole Lot Easier
• Teriyaki Turkey Rice Bowl

Why You'll Love This Teriyaki Turkey Bowl

• Ready in 35 minutes from start to finish, perfect for busy weeknights.
• High protein and low fat with 28g of protein per serving from lean ground turkey.
• Homemade teriyaki sauce that's way better than the bottled stuff.
• Kid-tested and approved because both my picky eight-year-old and my always-hungry teenager clean their plates.
• Totally customizable with whatever vegetables are in your crisper drawer.
• Great for meal prep since it stores well and reheats without getting soggy.

Ingredients For Your Teriyaki Turkey Rice Bowl

For The Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar (or less if you want it more savory)
• 2 tablespoons granulated sugar (or less as desired)
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons warm water

For The Ground Turkey

• 1 tablespoon vegetable oil
• ½ cup diced onion
• 2 tablespoons minced garlic
• 1 pound ground turkey
• 1 cup broccoli, finely chopped
• 2 large carrots, peeled and grated
• 2 green onions, diced (for garnish)
• 4 cups cooked white or brown rice

Here's the thing about the sugar. Teriyaki sauce is traditionally sweet, but I've made this with just one tablespoon of each and it still tastes incredible. John prefers it that way. Start with less and taste as you go.

How To Make This Ground Turkey Teriyaki Bowl

Making The Sauce

1. In a small bowl, whisk together the cornstarch and warm water until completely dissolved. Set this slurry aside.
2. In a small saucepan over medium heat, whisk together the soy sauce, water, red wine vinegar, both sugars, minced garlic, and ground ginger until the sugars dissolve.
3. Slowly pour in the cornstarch mixture while whisking constantly. Let the sauce simmer until it thickens, then remove from heat. It'll continue to thicken as it sits.

Cooking The Turkey And Vegetables

4. Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring frequently, until softened. If they start to scorch, turn the heat down right away.
5. Stir in the minced garlic, then add the ground turkey. Break it apart with a spatula and cook until about halfway done, roughly 4 to 5 minutes.
6. Add the grated carrots and chopped broccoli. Continue cooking until the turkey is no longer pink and the vegetables are tender, another 5 to 6 minutes.
7. Pour the teriyaki sauce over everything and stir well. Let it simmer for about 5 minutes so the flavors come together.
8. Divide cooked rice into bowls, spoon the teriyaki turkey on top, garnish with green onions, and serve immediately.

Storage And Reheating Tips

This easy teriyaki rice bowl keeps really well in the fridge. Store the turkey mixture and rice in separate airtight containers for up to 3 to 4 days. I actually think the turkey tastes even better the next day once the sauce has had time to soak in.

For reheating, microwave the turkey and rice separately. Add a tiny splash of water to the turkey before microwaving to keep it from drying out. It takes about 2 minutes and tastes almost as good as fresh.

The turkey mixture also freezes well for up to 3 months. I wouldn't freeze the rice though, as it gets a weird texture. Just cook a fresh batch when you're ready to eat.

Tips And Variations For Your Turkey Rice Bowl

Have you ever tried swapping out the vegetables in a rice bowl and discovering a completely new dinner? That's one of my go-to moves with this recipe.

• Try different veggies like snap peas, bell peppers, zucchini, or edamame. Bradley actually loves it with corn mixed in.
• Swap the protein by using ground chicken, lean ground beef, or even extra-firm tofu for a vegetarian version.
• Use brown rice instead of white for more fiber. The sauce works well with cauliflower rice too if you're going low-carb.
• Add some heat with a drizzle of sriracha or a pinch of red pepper flakes. John puts hot sauce on everything, so this is always on the table at our house.
• Make it a meal prep by dividing everything into individual containers for the week. This is one of the best ground turkey meal prep recipes I've come back to again and again.

Frequently Asked Questions About Teriyaki Turkey Rice Bowls

Can I Use Chicken Instead Of Ground Turkey In This Recipe?

Yes, ground chicken works perfectly here. The teriyaki sauce and veggies do most of the heavy lifting flavor-wise, so the swap is pretty much unnoticeable. I've made it with chicken a handful of times when the store was out of turkey, and Amy couldn't tell the difference.

How Long Does Teriyaki Turkey Rice Bowl Last In The Fridge?

You can store it in an airtight container in the refrigerator for up to 3 to 4 days. Keep the rice and turkey separate for the best texture when you reheat. Trust me on this one, it makes a real difference.

Can I Make The Teriyaki Sauce Ahead Of Time?

Absolutely. I do this all the time on Sundays when I'm prepping for the week. The sauce keeps in the fridge for up to a week in a sealed jar. Just give it a good stir before using since it'll thicken as it cools.

Is This Teriyaki Turkey Rice Bowl Healthy?

At around 380 calories per serving with 28 grams of protein and plenty of vegetables, this is a solid, balanced meal. Choosing brown rice bumps up the fiber, and using low-sodium soy sauce keeps the sodium in check. It's one of those dinners where you feel good about what you're eating without feeling like you're on a diet.

Recipes You May Like

• Chinese Beef And Broccoli — Love the broccoli and savory sauce combo? You'll go crazy for this takeout-style beef and broccoli.
• Sweet Chili Salmon — Another Asian-inspired dinner that's ready fast with a sticky-sweet glaze.
• Chicken Sweet Potato Peanut Bowl — A different spin on the protein bowl with a rich peanut sauce.

Weeknight Dinners Just Got A Whole Lot Easier

This teriyaki turkey rice bowl has become one of those recipes I come back to at least twice a month. It's quick, it's packed with good stuff, and everyone at our table actually eats it without complaining.

Give this a try this week and let me know how your family likes it. Save this recipe on Pinterest so you can find it again later!

Happy cooking, and here's to many more delicious dinners with your loved ones.

Print