Teriyaki Turkey and Broccoli Rice Bowls
- Serves
- 4 servings
- Prep
- 14 min
- Cook
- 16 min
- Cost
- $13.00
- Nutrition
- 470 cal · 30g protein
- kid-favorite
- quick
🍳 1 pan · Picky-eater safe bet: plain rice · kept by 5 families
Teriyaki Turkey and Broccoli Rice Bowls is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $13 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 tbsp cornstarch
- 1/2 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 3 tsp minced garlic
- 1/2 tsp ground ginger
- 2 tbsp vegetable oil
- 1/2 count sweet onion
- 1 count bell pepper
- 3 cups broccoli florets
- 1 lb ground turkey
- 1/2 cup shredded carrots
- 1 1/2 cup jasmine rice
Steps
- Cook the rice. Whisk the soy sauce, 1 cup water, brown sugar, vinegar, ginger, 1 teaspoon garlic and the cornstarch into a teriyaki sauce.
- Stir-fry the onion, pepper and broccoli in 1 tablespoon oil with a splash of water 4 to 5 minutes until crisp-tender; set aside.
- Brown the turkey in the rest of the oil with the remaining garlic, 6 to 7 minutes, until no pink remains and it reaches 165°F.
- Pour in the sauce and simmer 2 minutes until glossy and thick, then return the vegetables and carrots.
- Serve over rice.
- Picky eater tip: serve plain rice with a little plain turkey and raw or steamed broccoli, with the sauce on the side.
- Make ahead: whisk the sauce and chop the vegetables up to 2 days ahead and refrigerate. Leftovers keep 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 30 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop