Teriyaki Turkey Rice Bowl Recipes

TERIYAKI TURKEY RICE BOWL

Teriyaki Turkey Rice Bowl image

The delicious, sweet teriyaki sauce and the (kind of) hidden veggies in this Teriyaki Turkey Rice Bowl makes this a healthy ground turkey recipe that your whole family will love!

Provided by Kristin

Categories Dinner

Time 35m

Number Of Ingredients 17

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 finely chopped broccoli
2 large carrots (peeled and grated)
2 green onions (diced, for garnish)
4 cups cooked white or brown rice (divided)

Steps:

Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

Nutrition Facts : Calories 380 kcal, Carbohydrate 55 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 994 mg, Fiber 2 g, Sugar 12 g, TransFat 0.03 g, UnsaturatedFat 3 g, ServingSize 1 serving

TERIYAKI MEATBALL BOWLS

Teriyaki Meatball Bowls image

Make and share this Teriyaki Meatball Bowls recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 lb turkey or 1 lb beef
1 large egg
1/2 cup plain breadcrumbs
1 garlic clove, minced
2 tablespoons fresh ginger
1/2 teaspoon soy sauce
2 whole green onions, thinly sliced
freshly cracked black pepper
salt
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons fresh fresh ginger
2 tablespoons cornstarch
1 tablespoon sesame seeds
2 1/2 cups dry jasmine rice
3 3/4 cups water
2 whole green onions

Steps:

Preheat the oven to 400 degrees. Place the ground pork or chicken in a large bowl. To the bowl add the remaining meatball ingredients. Mix until just evenly combined.
Cover a baking sheet with foil. With wet hands roll the meatball mixture into small balls, about one tablespoon each. Don't squeeze too tightly or the meatballs will become tough. The yield should be about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until cook through golden brown, about 30-35 minutes.
In the meantime, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam after the heat is turned off, so don't remove the lid.
While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, sesame oil and ginger. Heat over a low flame until the brown sugar is dissolved, just a few minutes.
Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
When the meatballs are done, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

Nutrition Facts : Calories 651.1, Fat 19.7, SaturatedFat 6.7, Cholesterol 85.5, Sodium 1506.5, Carbohydrate 93, Fiber 3.2, Sugar 19.3, Protein 23.3

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