This Teriyaki Turkey Rice Recipe is a healthy way to make up a quick, easy and delicious comfort meal any night of the week. Plus, you’ll have extras for lunches throughout the week.
One Pan Meals
Want a quick and healthy meals that you can easily pack for work, school, or on those family road trips? Discover the beauty of one pan meals!
These are some of my favorite dishes to cook. Because you know, sometimes you just don’t want to be in the kitchen after working 8 hours. One of the things that I love about one pan meals is that they really fit any diet. You can customize the ingredients to be vegan, vegetarian, paleo, or meat lover extravaganza!
My family loves this dish, always asking for seconds and sometimes I’m lucky if I can get leftovers for lunch the next day. That’s why I usually double the recipe. Here’s a recipe that serves 4 but you could easily double the recipe for a meal prep day for future meals. It’s also on this week’s menu plan.
Teriyaki Turkey Rice Recipe
- 1/2 cup Braggs Liquid Aminos Soy Sauce
- 1/4 cup water
- 2 Tablespoons RiceVinegar
- 2 Tablespoons Raw Honey
- 1 Tablespoon minced or pressed garlic
- 1 teaspoon ginger (I used the tube of ginger you find in the produce section of your grocery store)
- 1 Tablespoon cornstarch
- 2 Tablespoons warm water
- 1 Tablespoon coconut oil
- 1/2 cup onion, diced
- 1 pound ground Turkey meat
- 1 1/2 cups broccoli, chopped (you can also use frozen)
- 1 large carrot, peeled and grated
- green onion for garnish (optional)
- Chili sauce (optional)
- In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved. Set aside.
- Mix soy sauce, water, rice vinegar, honey, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until honey is dissolved and it looks like a thin liquid.
- Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
- Heat coconut oil in a large skillet over medium-high heat. Add diced onions and cook until soft and translucent.
- Add the ground turkey into the skillet and cook until turkey is no longer pink. Add grated carrots and chopped broccoli and continue to cook until vegetables are cooked through approximately 10 more minutes.
- Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
- Serve meat mixture over brown rice.
- Garnish with some green onion and chili sauce (optional).
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