TERIYAKI TURKEY BOWL/TERIYAKI TURKEY//RECIPE

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often available at a similar price.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cook 1 cup of jasmine rice in the Instant Pot and set aside.

In a small bowl, mix together 1/4 cup soy sauce, 1 tablespoon water, 1 clove minced garlic, 1 tablespoon red wine vinegar, 1/2 tablespoon seasoned mature black vinegar, 1/2 tablespoon brown sugar, and 1 tablespoon cornstarch with 1 teaspoon ground ginger until dissolved.

Heat a large cast iron skillet over low heat and add 1 tablespoon avocado oil.

Add 1 pound of ground turkey and 1/2 cup chopped onions to the skillet, breaking up the turkey as it cooks.

Cook the turkey and onions until the turkey is browned and the onions are tender, about 5-7 minutes.

Add 1 cup chopped carrots and 1 cup finely chopped broccoli to the skillet and mix well.

Add a little bit of minced garlic and cook for about 30 seconds until fragrant.

Pour the sauce mixture into the skillet and stir to combine.

Cook until the sauce thickens, about 3-4 minutes, stirring occasionally and checking for seasoning.

Plate the dish by adding some rice to a lettuce cup, topping with the turkey mixture, and garnishing with sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens