Teriyaki Turkey Rice Bowl

1 comment

Teriyaki Turkey Rice Bowl

Recipe by Julia Pacheco Course: DinnerDifficulty: Easy


Prep time


Cooking time






  • 1 tbs olive oil

  • 1 white onion, diced

  • 1 lb ground turkey

  • 4 large carrots, shredded

  • 3 cups fresh broccoli florets

  • 1 tbs minced garlic

  • 1 tbs minced ginger

  • 1/4 cup water

  • Sauce
  • 1/2 cup low sodium soy sauce

  • 1/4 cup water

  • 1/2 tbs red wine vinegar

  • 1 tbs brown sugar

  • 1 tbs regular sugar

  • Cornstarch Slurry
  • 2 tbs water

  • 1 tbs cornstarch


  • To a deep skillet over medium heat add the oil once it’s hot add the onion and turkey cook the turkey until 90% of the way cooked.
  • During the time the turkey is cooking in a small bowl add all of the “sauce” ingredients and whisk to combine, set aside. In another small bowl add the “cornstarch slurry” ingredients and stir to combine, set aside.
  • Now that our turkey is almost cooked add the ginger and garlic to the pan stir to combine. Now add in the carrots, broccoli, and water stir everything together in the pan and let the turkey cook through and let the broccoli soften. About 5-7 minutes.
  • Now that the broccoli is to the softness you like it to be add in the sauce we made and the cornstarch slurry stir and let simmer to thicken. Once the sauce starts to thicken it’s ready to serve. We serve ours over a bed of brown rice.

Recipe Video

One Comment

  1. I just found you and looking forward to trying your recipes. It would be nice if when printing the recipes that they would print on one page or even smaller.

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