4.8 from 15 votes
Ground Turkey Teriyaki Rice Bowl
When the takeout cravings hit, this Ground Turkey Teriyaki Rice Bowl is my go-to quick stir-fry recipe. Juicy ground turkey, fresh veggies, and a sticky sweet and savory homemade teriyaki sauce all cook up in one skillet and in under 30 minutes!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
416 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
- 1 pound ground turkey
- 4 tablespoons avocado oil divided
- 1 cup carrot shredded
- 1 red bell pepper seeded and thinly sliced
- 1 broccoli cut into florets, small head
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ yellow onion thinly sliced
- ⅓ cup soy sauce or tamari
- ¾ cup water
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1-2 teaspoons Chili garlic sauce optional, or sriracha
- 2 garlic finely minced, cloves
- 1 teaspoon ginger finely minced
For Serving (optional):
- white rice cooked
- green onions white and green parts, thinly sliced
- sesame seeds toasted
Instructions
- Heat 1 tablespoon of the avocado oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking apart, for 7-8 minutes, or until no longer pink. Transfer to a clean plate.
- In the same skillet, add the remaining 3 tablespoons avocado oil. Once hot, add the shredded carrots, red bell pepper, broccoli florets, and onion. Sprinkle the vegetables with salt and black pepper, and cook for 5-7 minutes, or until they are bright and crisp-tender.
- In a large bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, cornstarch, fish sauce, sesame oil, chili garlic sauce (if using), garlic, and ginger.
- Pour the sauce into the skillet with the cooked vegetables. Stir constantly for 1-2 minutes, or until the sauce thickens and coats the back of a wooden spoon. Return the cooked turkey to the skillet and toss everything together until well combined and heated through.
- Serve the stir-fry over cooked rice with green onions and toasted sesame seeds, if desired.
Cup of Yum
Notes
- Fish Sauce: If you’re not a fan or don’t have any on hand, Worcestershire sauce is an excellent substitute. You can also use additional soy sauce or tamari in place of fish sauce.
- Vegetable Options: Feel free to substitute or add other vegetables like snap peas or zucchini.
- Spice Level: Adjust the amount of chili garlic sauce or sriracha based on your spice preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Calories
416kcal
(21%)
Carbohydrates
31g
(10%)
Protein
34g
(68%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.02g
(1%)
Cholesterol
62mg
(21%)
Sodium
1923mg
(80%)
Potassium
1076mg
(23%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
7255IU
(145%)
Vitamin C
177mg
(197%)
Calcium
110mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 416
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 1923mg | 80% |
| Potassium | 1076mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 7255IU | 145% |
| Vitamin C | 177mg | 197% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.