Are you in a hurry? Skip, ‘Skip the Dishes’ tonight, because this easy teriyaki turkey rice bowl can be made in about the same amount of time it takes to order in take-out! Just make sure that you have the right ingredients on hand and you’re set to have this delicious meal on the table from start to finish in about 25 minutes.

I love meals that are fairly healthy, quick to make and taste delicious. This fast and healthy easy twenty-minute teriyaki turkey rice bowl definitely fits the bill. This Asian inspired dish is bursting with flavour. But, by using ground turkey and adding loads of vegetables it’s a healthier option too. Using a frozen mix of stir-fry vegetables cuts down on prep time. Making this meal super expeditious which is great when you’re short on time but still demanding of flavour.

CategoryDifficultyBeginnerTotal Time25 mins

Easy Twenty Minute Teriyaki Turkey Bowl

Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients
 1 tbsp cooking oil (canola, vegetable, avacado, etc)
 500 g ground turkey
 2 tsp garlic
 4 cups frozen stir-fry vegetable mix
 ¾ cup water (1/2 cup to help steam the veggies, 1/4 cup for the teriyaki sauce)
 ½ cup low sodium soy sauce
 1 tbsp honey
 2 tbsp brown sugar
 1 tbsp red wine or balsamic vinegar
 1 tsp grated ginger
 1 tbsp cornstarch
 2 tbsp water

Directions
1

Heat cooking oil in a large skillet over medium-high heat. Add ground turkey and cook for 6-7 minutes, while breaking into bits. Add minced garlic to the turkey and continue to cook until the turkey is no longer pink.

2

Add 4 cups of frozen stir fry vegetables along with 1/2 cup of water into the skillet with the turkey. Cover with a lid and continue to simmer and steam on medium to high heat for about 10 minutes (until veggies are cooked). Make sure to stir occasionally to prevent burning.

3

At the same time as cooking the turkey and the veggies, I usually take the opportunity to prepare the teriyaki sauce.

In a medium-size cooking pot add the remaining 1/4 cup of water, along with the soy sauce, honey, brown sugar, vinegar (balsamic or red wine) and ginger. Bring to a boil and cook for 1-2 minutes to dissolve the honey and brown sugar. Stir frequently with a whisk. In a small separate bowl mix together cornstarch and 2 tablespoons of cold water. Add the cornstarch and water mixture to the soy sauce mixture. Cook on high for 1-2 minutes while stirring until sauce thickens.

Once the sauce is thick and your turkey and vegetable mixture is done cooking, add the sauce to the turkey and vegetables in the skillet. Stir till turkey and vegetables are coated with the sauce. Simmer together until remaining sauce is a desired thicked (usually only 1-2 more minutes).

4

Serve the teriyaki turkey mixture over rice, noodles, or use as filler in lettuce wraps. Garnish with green onions, sesame seeds and peanuts!

a photo of the teriyaki turkey rice bowl

Ingredients

Ingredients
 1 tbsp cooking oil (canola, vegetable, avacado, etc)
 500 g ground turkey
 2 tsp garlic
 4 cups frozen stir-fry vegetable mix
 ¾ cup water (1/2 cup to help steam the veggies, 1/4 cup for the teriyaki sauce)
 ½ cup low sodium soy sauce
 1 tbsp honey
 2 tbsp brown sugar
 1 tbsp red wine or balsamic vinegar
 1 tsp grated ginger
 1 tbsp cornstarch
 2 tbsp water

Directions

Directions
1

Heat cooking oil in a large skillet over medium-high heat. Add ground turkey and cook for 6-7 minutes, while breaking into bits. Add minced garlic to the turkey and continue to cook until the turkey is no longer pink.

2

Add 4 cups of frozen stir fry vegetables along with 1/2 cup of water into the skillet with the turkey. Cover with a lid and continue to simmer and steam on medium to high heat for about 10 minutes (until veggies are cooked). Make sure to stir occasionally to prevent burning.

3

At the same time as cooking the turkey and the veggies, I usually take the opportunity to prepare the teriyaki sauce.

In a medium-size cooking pot add the remaining 1/4 cup of water, along with the soy sauce, honey, brown sugar, vinegar (balsamic or red wine) and ginger. Bring to a boil and cook for 1-2 minutes to dissolve the honey and brown sugar. Stir frequently with a whisk. In a small separate bowl mix together cornstarch and 2 tablespoons of cold water. Add the cornstarch and water mixture to the soy sauce mixture. Cook on high for 1-2 minutes while stirring until sauce thickens.

Once the sauce is thick and your turkey and vegetable mixture is done cooking, add the sauce to the turkey and vegetables in the skillet. Stir till turkey and vegetables are coated with the sauce. Simmer together until remaining sauce is a desired thicked (usually only 1-2 more minutes).

4

Serve the teriyaki turkey mixture over rice, noodles, or use as filler in lettuce wraps. Garnish with green onions, sesame seeds and peanuts!

a photo of the teriyaki turkey rice bowl

Easy Teriyaki Turkey Bowl

Tips And Other Options

I love making this recipe at home because I can really customize it on my preferences. From adjusting the types and amounts of sugar I use in the sauce to the types of vegetables I use. I can taylor it to mine and my family’s tastes.

Vegetables

If you have the time and ingredients, opt to use fresh veggies instead of frozen. Customize this recipe by using vegetables which you like. I find that carrots, snap peas, green beans, broccoli, celery, red peppers, bok choy, mushrooms, and water chestnuts pair nicely with the teriyaki sauce

Sugars

If you prefer a sweeter sauce, opt to change out the 2 tablespoon of honey for 2 tablespoons of white sugar.

Try Teriyaki Turkey Wraps

Instead of making teriyaki turkey rice bowls, opt for a carb friendlier verision and instead wrap the teriyaki turkey and vegetablie mix in a leaf of iceburg lettuce.

  • Teriyaki turkey rice bowl converted to lettuce wraps

If you want to save the recipe for the teriyaki turkey rice bowl or teriyaki turkey lettuce wraps, pin one of the Pinterest images below to your Pinterest board.

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