Ingredients
Equipment
Method
- First, make the teriyaki sauce. In a small bowl, whisk together the soy sauce, 1/4 cup water, red wine vinegar, brown sugar, granulated sugar, 2 teaspoons minced garlic, and ground ginger. Set this aside.
- Next, make a cornstarch slurry. In a separate small bowl, mix the cornstarch with 2 tablespoons of warm water until smooth. Set this aside as well.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 3 minutes until it softens.
- Add the 2 tablespoons of minced garlic to the skillet and cook for 30 seconds until fragrant. Add the ground turkey to the skillet. Break the turkey apart with a spoon and cook until it is fully browned. Drain off any excess fat.
- Add the chopped broccoli and grated carrots to the skillet with the turkey. Stir and cook for about 4 to 5 minutes until the vegetables are tender-crisp.
- Pour the prepared teriyaki sauce mixture over the turkey and vegetables. Bring the mixture to a simmer.
- Whisk the cornstarch slurry one more time, then slowly pour it into the simmering sauce while stirring constantly. The sauce will thicken quickly. Cook for 1 minute until the sauce coats the meat and vegetables.
- Serve the ground turkey teriyaki mixture over the cooked rice. Garnish with the diced green onions before serving.
Nutrition
Notes
This recipe makes great leftovers for lunch the next day. You can store the stir-fry and the rice separately in your meal prep containers for the best texture when reheating. If you want more vegetables, add sliced bell peppers or mushrooms when you add the broccoli and carrots.