Teriyaki Turkey Rice Bowl

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 380 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.03 g
• Cholesterol: 50 mg
• Sodium: 994 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 2 g
• Total Sugars: 12 g
• Protein: 28 g