Teriyaki Turkey Rice Bowls
These Ground Teriyaki Turkey Rice Bowls are an great easy and healthy gluten free dinner recipe. It's made with homemade teriyaki sauce!
Servings: 5
Calories: 404kcal
Ingredients
For The Rice Bowls:
- 1 lb. lean ground turkey may sub ground chicken, beef, or pork
- 4 cloves garlic
- 6 green onions aka scallions
- 1-inch portion ginger root
- 1 cup rice I used Basmati rice
- 2 cups water
- 2 Tbsp. high-heat cooking oil such as safflower, coconut, or peanut oil
- ¼ tsp. kosher salt
- ¼ tsp. pepper
For The Teriyaki Sauce:
- ¼ cup low-sodium Tamari can use low-sodium soy sauce if not GF
- ¼ cup gluten free hoisin sauce can use regular hoisin sauce if not GF
- 2 Tbsp. brown sugar
- 1 tsp. rice vinegar
- ¾ cup water
- 1 Tbsp. corn starch or thickener of choice
- sesame seeds optional
Instructions
For The Rice Bowls:
- Prepare 1 cup of rice (any variety) according to package instructions. Once the rice is cooked, remove from heat and set aside until ready to use.
- Mince 4 cloves of garlic and the bottom portions of 6 green onions (aka scallions). Reserve the darker green top portion of the spring onions for garnish and peel a 1-inch portion of fresh ginger root.
- Place a skillet on the stove top and heat to medium-high. Add 2 tablespoon high-heat cooking oil to the skillet. Once heated, add the minced garlic and green onions. Grate a 1-inch portion of the ginger root into the skillet using a Microplane or small grater. Sauté for 2-3 minutes, stirring often.
- Add 1 lb. of lean ground turkey along with ¼ teaspoon each of kosher salt and pepper to the pan.
- Sauté the ground turkey for 8-10 minutes, breaking it apart with a wooden spatula as it cooks. The turkey should be fully cooked before adding the teriyaki sauce. Drain any excess grease if necessary.
For The Teriyaki Sauce:
- Add ¼ cup low-sodium Tamari (can use low-sodium soy sauce if not gluten free), ¼ cup gluten free Hoisin sauce (can use regular hoisin sauce if not gluten free), 2 tablespoons brown sugar, and 1 teaspoon rice vinegar to a small sauce pan. Stir until combined and bring to a low boil.
- Add 1 tablespoon corn starch to ¾ cup of water. Stir until completely combined using a fork or small whisk, creating a slurry. Slowly pour the corn starch mixture into the sauce pan and stir until completely combined.
- Bring the mixture to a low boil and cook for 6-8 minutes, stirring often. The mixture will thicken as it cooks.
- Bottled teriyaki sauce may be used in place of the homemade stuff if you're running short on time. If using bottled sauce simply combine ½ cup of gluten free teriyaki sauce (can use regular teriyaki sauce if not gluten free) along with ¼ cup water in a small bowl and stir to combine. Use in place of homemade teriyaki sauce.
- Pour the sauce into the skillet and stir until completely combined. Cook on medium-low for a few minutes or until the sauce has reduced slightly and is warmed through.
- To Serve: Add a few scoops of cooked rice to a bowl. Top with desired amount of cooked teriyaki turkey and garnish with chopped green onion tops. Finish with sesame seeds (optional).Serve with sautéed veggies of choice (optional). Garnish with fresh herbs such as cilantro, Thai basil, or mint and a squeeze of lime (optional).
Notes
- You can sub ground chicken, beef, or pork for ground turkey if you prefer.
- Any variety of rice or grains may be used in place of white rice. Brown rice, quinoa, or wild rice are all great options.
- Cauliflower or any veggie rice may be used in place of regular rice if you'd like to keep this dish low-carb.
- Feel free to serve it with any sautéed veggies of choice.
- If corn is an issue for you feel free to substitute arrowroot powder, tapioca starch, or potato starch.
Nutrition
Serving: 2cups | Calories: 404kcal | Carbohydrates: 47g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1041mg | Potassium: 343mg | Fiber: 1g | Sugar: 10g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg