Teriyaki Turkey Rice Bowls

    ½    cup low-sodium soy sauce
    ¼    cup + 2 T. water
    2    T. red wine vinegar
    1    T. white sugar
    1    T. brown sugar
    2    tsp. + 1 T. minced garlic
    1    tsp. ginger
    1    T. cornstarch
    1    T. vegetable oil
    ½    cup onion, diced
    1    lb. ground turkey
    1    cup broccoli, finely chopped
    2    carrots, peeled and grated
        Cooked rice or noodles, for serving
        Chopped green onions, for garnish


Whisk soy sauce, ¼ cup water, vinegar, sugars, 2 tsp. garlic and ginger in a saucepan over medium heat until sugars dissolve. In a small bowl, dissolve 1 T. cornstarch in 2 T. warm water. Slowly add cornstarch mixture to teriyaki sauce and simmer until thickened. Remove from heat and set aside.

Heat oil in large skillet over medium-high heat. Add onions and cook until soft. Crumble ground turkey and 1 T. garlic into pan. When turkey is about half-cooked, add broccoli and carrots, cooking until turkey is no longer pink. Pour teriyaki sauce over turkey and veggie mixture and stir. Simmer for about 5 minutes to combine flavors. Spoon meat mixture over rice or noodles to serve. Garnish with green onions.

WANDA'S NOTE: Other than traditional roasted turkey, this is Dave's favorite turkey recipe!


Recipe by Dave and Wanda Muehler, Dakota Valley Electric Cooperative members