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)

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

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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.

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.