Ingredients:

  • 1/2 cup low sodium Soy Sauce (or Tamari for Gluten-Free)
  • 1/4 cup Mirin (Japanese sweet rice wine)
  • 1/4 cup packed Dark Brown Sugar (or honey/maple syrup)
  • 1 tablespoon Fresh Ginger, grated or finely minced
  • 2 cloves Garlic, finely minced
  • 1/4 cup Water or Chicken Stock
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold Water (for slurry)
  • 5 lbs Ground Turkey (93% lean preferred)
  • 1 tablespoon Sesame Oil
  • 1/2 medium Yellow Onion, finely diced
  • Salt and Black Pepper, to taste
  • 4 cups Cooked Rice (Jasmine, Basmati, or Brown Rice)
  • 2 cups Steamed Broccoli Florets (or edamame)
  • 3 stalks Spring Onions (Scallions), thinly sliced
  • 1 teaspoon toasted Sesame Seeds

Instructions:

  1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, mirin, brown sugar, 1/4 cup water/stock, grated ginger, and minced garlic. Set aside. In a separate tiny cup, whisk the 1 tablespoon of cornstarch with the 2 tablespoons of cold water until smooth to create the slurry.
  2. Sauté the Aromatics and Turkey: Heat the sesame oil in a large skillet over medium-high heat. Add the diced yellow onion and sauté for 3-4 minutes until softened. Add the ground turkey, season lightly with salt and pepper, and break it up. Cook until fully browned (about 7-8 minutes), draining off any excess liquid or fat if necessary.
  3. Thicken and Coat: Pour the prepared Teriyaki liquid mixture directly over the cooked turkey and bring the mixture to a rapid simmer. Re-whisk the cornstarch slurry quickly and pour it into the simmering turkey while stirring constantly.
  4. Reduce and Finish: Reduce the heat to medium-low and continue stirring until the sauce has thickened significantly and has a glossy, sticky coating on the turkey (about 1-2 minutes). Remove from heat immediately.
  5. Assemble the Bowls: Divide the hot, cooked rice evenly among four serving bowls. Spoon the sticky Teriyaki Ground Turkey mixture over the rice. Arrange the steamed broccoli or other vegetables alongside the turkey. Garnish liberally with sliced spring onions and toasted sesame seeds. Serve immediately.