Teriyaki Turkey Rice Bowls
A quick and easy meal featuring lean ground turkey cooked with teriyaki sauce, served over a bed of rice and mixed vegetables. Perfect for busy weeknights.
Ingredients
Main ingredients
- 1 lb ground turkey (lean or regular) Lean reduces splatter
- 2 cups cooked rice (white or brown)
- 1 cup mixed vegetables (broccoli, bell pepper, carrots) Fresh or frozen
- 1/4 cup teriyaki sauce See notes for homemade options
- 1 tablespoon olive oil (or vegetable oil)
- to taste Salt and pepper Season lightly due to teriyaki saltiness
- Green onions for garnish Optional
Instructions
Cooking
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Add the ground turkey, breaking it up with a spatula. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.
- Push turkey to one side of the pan (or transfer briefly) and add the mixed vegetables. Cook until tender-crisp, about 3–5 minutes for fresh vegetables, 5–7 for frozen.
- Return turkey to the pan (if you moved it) and pour in the teriyaki sauce. Stir to coat everything evenly and cook 2–3 more minutes so the sauce reduces slightly and glazes the meat and vegetables.
- Taste and season with salt and pepper as needed.
- Spoon the turkey and vegetable mixture over a bed of warm rice.
- Garnish with sliced green onions if using. Serve hot.
Notes
For a thicker sauce, simmer for an additional minute or whisk 1/2 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce.