Teriyaki Turkey Rice Bowl

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 1 cup Broccoli
  • 2 Carrots, large
  • 8 tsp Garlic
  • 1 tsp Ginger, ground
  • 2 Green onions
  • 1/2 cup Onion

• Condiments

  • 1/2 cup Soy sauce, low sodium

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tbsp Cornstarch
  • 1/4 cup Granulated sugar

• Oils & Vinegars

  • 2 tbsp Red wine vinegar
  • 1 tbsp Vegetable oil

• Liquids

  • 3/8 cup Water

Found on yellowblissroad.com

Ingredients

• ½ cup Low Sodium Soy Sauce
• ¼ cup water
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons brown sugar
• ¼ cup granulated sugar
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons warm water
• 1 tablespoon vegetable oil
• ½ cup diced onion
• 2 tablespoons minced garlic
• 1 pound Ground Turkey
• 1 cup finely chopped broccoli
• 2 large carrots, peeled and grated
• 2 green onions, diced, for garnish

Directions

• Mix soy sauce, ¼ cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
• In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
• Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
• Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
• Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
• Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
• Spoon meat over rice or noodles. Garnish with green onions and serve immediately.