I love this recipe because it checks all the boxes for a perfect weeknight meal. It’s high in protein, easy on the budget, and completely customizable. The ground turkey absorbs all the delicious teriyaki flavors, creating a rich, sticky sauce that clings to every bite. Plus, it works great for meal prep—I can make a batch ahead of time and enjoy it throughout the week. It’s simple, nourishing, and bursting with umami goodness.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Turkey: 1 lb (450g) ground turkey (lean) 1 tbsp sesame oil (or olive oil) 3 cloves garlic, minced 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger) 1/4 cup chopped green onions (optional)
For the Teriyaki Sauce: 1/4 cup low-sodium soy sauce (or tamari for gluten-free) 2 tbsp honey (or brown sugar) 1 tbsp rice vinegar 1 tbsp water 1 tsp cornstarch (mixed with 1 tsp water to make a slurry) 1 tsp sesame oil 1/2 tsp crushed red pepper flakes (optional)
For Serving: 2 cups cooked rice (white, brown, or jasmine) 1–2 cups steamed or sautéed vegetables (broccoli, carrots, snap peas, edamame, etc.) Sesame seeds, for garnish Extra green onions, for garnish
Directions
Make the Teriyaki Sauce: I whisk together soy sauce, honey, rice vinegar, water, sesame oil, and red pepper flakes in a small bowl. I keep the cornstarch slurry (cornstarch mixed with water) separate until needed.
Cook the Turkey: In a large skillet, I heat 1 tablespoon of sesame oil over medium heat. I add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Then I add the ground turkey, breaking it up with a spoon as it cooks. I let it brown evenly, about 5–7 minutes, until fully cooked through.
Add the Sauce: I pour the prepared teriyaki sauce into the skillet with the turkey and bring it to a gentle simmer. I stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens and coats the meat beautifully. If I’m using green onions, I stir them in at this stage for a pop of freshness.
Assemble the Bowls: I divide the cooked rice between serving bowls, top with steamed or sautéed vegetables, and spoon the teriyaki turkey over everything. I finish with a sprinkle of sesame seeds and extra green onions for garnish.
Servings and Timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, for a total of 25 minutes from start to finish.
Variations
I like to switch things up by using ground chicken, beef, or even tofu instead of turkey. For extra crunch, I top the bowl with chopped peanuts, crispy onions, or shredded carrots. To make it spicy, I add a drizzle of Sriracha or sprinkle in more red pepper flakes. For a low-carb version, I serve it over cauliflower rice or sautéed cabbage instead of regular rice.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 4 days. This recipe is great for meal prep—I divide the turkey, rice, and veggies into individual containers for grab-and-go lunches. To reheat, I microwave it for 1–2 minutes or warm it gently in a skillet with a splash of water to loosen the sauce.
FAQs
Can I use store-bought teriyaki sauce instead of homemade?
Yes, but I love making it from scratch since it’s fresher and less salty.
Can I use frozen vegetables?
Absolutely! I often use frozen broccoli or stir-fry mixes for convenience—just steam or sauté before adding to the bowl.
How can I make this gluten-free?
I simply use tamari or coconut aminos instead of soy sauce.
What rice works best for this recipe?
Jasmine rice is my favorite, but brown rice or even quinoa works great too.
Can I make it ahead of time?
Yes, it stores and reheats beautifully—perfect for meal prep.
Can I double the sauce?
Definitely! If I want extra sauce for the rice and veggies, I double all the sauce ingredients.
What can I use instead of honey?
I sometimes use maple syrup or brown sugar as a sweetener substitute.
Can I make this without cornstarch?
Yes, I skip it for a thinner sauce or use arrowroot powder as an alternative.
How do I make it spicier?
I add Sriracha, chili garlic sauce, or extra crushed red pepper flakes.
What toppings go well with this dish?
I like topping it with pickled ginger, sliced avocado, or a fried egg for extra richness.
Conclusion
This Ground Turkey Teriyaki Rice Bowl has become one of my go-to weeknight dinners because it’s so quick, healthy, and full of flavor. I love the sweet and savory sauce coating the lean turkey, paired with fluffy rice and crisp veggies—it’s balanced, satisfying, and endlessly customizable. Whether I’m meal prepping or making dinner on the fly, this bowl always hits the spot.
A quick, flavorful Ground Turkey Teriyaki Rice Bowl featuring lean turkey in a sweet and savory homemade teriyaki sauce, served over rice with fresh vegetables. It’s wholesome, customizable, and ready in under 30 minutes.
In a small bowl, whisk together soy sauce, honey, rice vinegar, water, sesame oil, and red pepper flakes. Set aside. In another bowl, mix cornstarch with water to create a slurry.
Heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
Add ground turkey and cook for 5–7 minutes, breaking it apart with a spoon, until fully cooked and browned.
Pour the prepared teriyaki sauce into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens and coats the turkey.
Stir in green onions, if using, for freshness.
Divide cooked rice among serving bowls. Add steamed or sautéed vegetables and spoon the teriyaki turkey over top.
Garnish with sesame seeds and extra green onions. Serve warm.
Notes
Use ground chicken, beef, or tofu instead of turkey for variety.
Double the sauce if you prefer extra for drizzling over rice and vegetables.
For a low-carb option, serve with cauliflower rice or sautéed cabbage.
Add chili flakes or Sriracha for more heat.
Store leftovers in the fridge up to 4 days or freeze up to 2 months.
