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 Broccoli (finely chopped)

2 Large carrots (peeled and grated)

2 Green onions (diced, for garnish)

4 cups Cooked white or brown rice

Instructions

Step 1: In a small bowl, whisk together cornstarch and warm water until fully dissolved; set aside.

Step 2: In a small saucepan over medium heat, gently whisk soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger until the sugars dissolve.

Step 3: Slowly whisk in the cornstarch mixture and simmer until the sauce thickens. Remove from heat and set aside.

Step 4: Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook, stirring frequently, until softened. Reduce heat immediately if onions start to scorch.

Step 5: Stir in minced garlic. Add ground turkey and break it apart with a spatula. Cook, stirring occasionally, until turkey is halfway cooked, about 4-5 minutes.

Step 6: Add grated carrots and chopped broccoli. Continue cooking until turkey is no longer pink and vegetables are tender, about 5-6 minutes.

Step 7: Pour teriyaki sauce over the turkey and vegetables, stirring well. Simmer together for about 5 minutes to combine flavors.

Step 8: Divide cooked rice among bowls, top with the teriyaki turkey mixture, garnish with diced green onions, and serve immediately.

Tips & Variations

For a richer flavor, marinate the turkey in half the teriyaki sauce for 30 minutes before cooking.

Swap ground turkey for ground chicken or beef if preferred.

Add other vegetables like bell peppers or snap peas for extra crunch and color.

Use low-sodium soy sauce to control salt levels.

Serve with brown rice for added fiber and a nuttier taste.

FAQs

Can I make the teriyaki sauce ahead of time?

Yes, the teriyaki sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently before adding to the turkey and vegetables.

What can I use instead of cornstarch to thicken the sauce?

You can substitute cornstarch with an equal amount of arrowroot powder or flour. Just mix it with cold water before adding to the sauce to prevent lumps.