Waka Teriyaki Turkey Rice Bowl

Ingredients

• 12 oz ground turkey
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin(optional)
• 1 tsp rice vinegar
• 2 cloves garlic
• 1 tsp fresh ginger
• 1 tsp cornstarch
• 2 tbsp water
• 2 cups cooked white rice
• 2 cups broccoli florets
• 1 tsp sesame oil(optional)
• 1 tbsp neutral oil
• 2 tbsp green onions(optional)
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   Prep (about 12 minutes): Finely mince garlic and ginger. In a small bowl, whisk soy sauce, brown sugar, mirin (if using), and rice vinegar. Stir cornstarch with water until smooth.

2. 2

   Cook (about 18 minutes): Heat neutral oil in a large skillet over medium-high heat. Add turkey and cook, breaking it up, until browned and cooked through, 6–8 minutes.

3. 3

   Add garlic and ginger to the turkey and cook 30–60 seconds until fragrant. Pour in the sauce mixture and simmer 2 minutes.

4. 4

   Stir in the cornstarch slurry and cook 1–2 minutes, until glossy and thickened. If using sesame oil, stir it in at the end.

5. 5

   While the sauce thickens, steam or microwave broccoli until crisp-tender, about 4–5 minutes. (If microwaving, cover and add a splash of water.)

6. 6

   Assemble bowls: Divide rice between 2 bowls, top with broccoli and turkey teriyaki glaze. Garnish with green onions and sesame seeds if desired.