Teriyaki Turkey Rice Bowl
A fresh, colorful weeknight dinner featuring lean ground turkey in a glossy teriyaki-hoisin glaze, served over fragrant sesame jasmine rice with crisp-tender bok choy and sweet peppers.
Equipment
- Medium pot
- Large Non-Stick Pan
- Medium bowl
- Whisk
Ingredients
- 250 g Ground Turkey
- 3/4 cup Jasmine Rice
- 160 g Sweet Bell Pepper
- 113 g Bok Choy, chopped
- 170 g Carrot
- 1 tbsp Sesame Seeds
- 3 g Garlic
- 1/4 cup Teriyaki Sauce
- 1/2 tbsp Cornstarch
- 2 tbsp Hoisin Sauce
- 2 unit Green Onion
- 2.5 tbsp Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
Prep the Vegetables and Aromatics
- Wash and dry all produce. Cut the bok choy into 1-inch pieces, thinly slice the green onions, and mince or grate the garlic. Cut the bell pepper into 1/2-inch pieces and slice the peeled carrots into 1/4-inch coins.
- Optionally, set aside a small amount of garlic to fry gently in oil until golden and crisp to use as a signature crunchy topping.
Cook the Sesame Rice and Vegetables
- Heat 1/2 tbsp oil in a medium pot over medium heat. Add the garlic, rice, and half of the sesame seeds, stirring for 1 to 2 minutes until aromatic and glossy.
- Pour in 1 1/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 12 to 14 minutes until the liquid is absorbed and rice is tender.
- While rice cooks, heat 1 tbsp oil in a large pan over medium-high heat. Sauté carrots and bell peppers for 4 to 5 minutes until tender-crisp. Season with salt and pepper, then add the bok choy and cook for 2 to 3 minutes more. Transfer vegetables to a plate and cover.
Brown the Turkey and Build the Glaze
- In a small bowl, whisk together the hoisin sauce, teriyaki sauce, cornstarch, and 1/2 cup water until perfectly smooth.
- Heat the remaining 1 tbsp oil in the pan over medium-high heat. Add the ground turkey and cook for 4 to 5 minutes, breaking it into smaller pieces until no pink remains and it is lightly browned.
- Pour the sauce mixture into the pan and bring to a boil. Stir constantly for 2 to 3 minutes until the glaze thickens and coats the turkey. Season with salt and pepper to taste.
Assemble the Bowls
- Fluff the hot rice with a fork and stir in half the green onions and a pinch of salt. Divide the rice into bowls, top with the sautéed vegetables and glazed turkey, and finish with remaining sesame seeds, green onions, and optional crispy garlic.
Notes
Cooking Tip: For the juiciest results, cook the ground turkey until it reaches an internal temperature of 165°F (74°C). Avoid over-stirring the meat during the first minute to allow it to brown properly.
Sauce Science: Ensure the sauce reaches a full boil. This activates the cornstarch slurry, transforming it from a thin liquid into a glossy, clingy glaze.
Meal Prep Storage: Store the rice and turkey in airtight containers for up to 4 days. When reheating, place a damp paper towel over the rice to keep it soft and fluffy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 512kcalCarbohydrates: 64gProtein: 31gFat: 15gSaturated Fat: 3gCholesterol: 62mgSodium: 940mgPotassium: 820mgFiber: 5gSugar: 11gVitamin A: 135IUVitamin C: 88mgCalcium: 142mgIron: 4mg
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