Teriyaki Turkey Rice Bowl

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 35 minutes

Składniki

1/2 cup Low-Sodium Soy Sauce

1/4 cup Water

2 tablespoons Red Wine Vinegar

2 tablespoons Brown sugar (or less as desired)

2 tablespoons Granulated sugar (or less as desired)

2 teaspoons Minced garlic

1 teaspoon Ground 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 Broccoli (finely chopped)

2 Large carrots (peeled and grated)

2 Green onions (diced, for garnish)

4 cups Cooked white or brown rice

Wskazówki

Teriyaki Sauce

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

In a small saucepan over medium heat, gently whisk soy sauce, water, red wine vinegar, sugars, minced garlic and ground ginger until sugars are completely dissolved.

Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

Ground Turkey

Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook, stirring frequently, until softened. If you notice the onions beginning to scorch, immediately turn down the heat.

Stir in minced garlic. Add ground turkey and break apart with a spatula. Cook, stirring occasionally, until turkey is cooked about halfway through; 4-5 minutes. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink and vegetables are soft; 5-6 minutes.

Pour teriyaki sauce over the turkey and vegetables and stir. Simmer for about 5 minutes.

Divide cooked rice into bowls then top with the teriyaki turkey. Garnish with sliced green onions and serve immediately.

Wartości Odżywcze

• Kalorie: 380 kcal
• Tłuszcz Całkowity: 5 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 3 g
• Tłuszcz Trans: 0.03 g
• Cholesterol: 50 mg
• Sód: 994 mg
• Węglowodany Całkowite: 55 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 12 g
• Białko: 28 g