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Ground Turkey Teriyaki Bowls (One-Pan Dinner)
By Robyn Conley Downs · realfoodwholelife.com
4 servings
25 min
Ground turkey and vegetables in a glossy teriyaki sauce, served over noodles or rice in one skillet.
| prepGrate garlic and ginger | ||||
| prepSlice bell pepper thinly | ||||
| prepShred carrots | ||||
| prepCut broccoli into florets | ||||
| prepCook noodles if using | ||||
| ½ cup / 120 ml reduced-sodium soy sauce (or tamari) | Whisk sauce | Pour in sauce, simmer low, 2–3 min | Toss in noodles, heat through, 1–2 min | |
| 1 tablespoon rice vinegar | ||||
| 3 tablespoons brown sugar (or honey) | ||||
| 2 cloves garlic, grated | ||||
| 1 teaspoon fresh ginger, grated | ||||
| 1 tablespoon cornstarch mixed with 1 tablespoon water | ||||
| 1 tablespoon neutral oil (such as avocado or olive oil) | Brown turkey, medium-high heat, 5–7 min | Add vegetables, medium heat, 3–5 min | ||
| 1 pound / 450 g ground turkey | ||||
| ¼ teaspoon kosher salt | ||||
| 2 cups broccoli florets | ||||
| 1 red bell pepper, thinly sliced | ||||
| 1 cup / 120 g carrots, shredded | ||||
| 8 oz / 225 g cooked noodles (such as spaghetti, udon, ramen, or rice noodles) | ||||
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