Turkey and Rice Bowl Recipe

turkey and rice bowls
turkey and rice bowls

Turkey and Rice Bowl Recipe

Course dinner
Cuisine American


Teriyaki Sauce

  • 1/2 cup Liquid Aminos
  • 1/4 cup Water
  • 2 tbsp Red wine vinegar
  • 1 tbsp Brown sugar
  • 1 tbsp Granulated sugar
  • 2 tsp Garlic minced
  • 1 tsp Ginger ground
  • 1 tbsp Xanthan gum
  • 2 tbsp Warm water

Ground Turkey

  • 1 tbsp Vegetable oil
  • 1/2 cup Diced onion
  • 2 tbsp Garlic minced
  • 1 lb Ground Turkey
  • 1 cup Chopped broccoli
  • 2 Carrots peeled and grated
  • 2 Green onions diced
  • 4 cups Cooked white or brown rice


  • Mix soy sauce, ¼ 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.