Ingredients
Equipment
Method
- Start by cooking the jasmine rice. In a medium saucepan, combine the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the rice is cooking, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat, stirring to dissolve the sugar. Once simmering, add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Remove from heat and set aside.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
- Add the broccoli florets and bell pepper to the skillet with the turkey. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes.
- Pour the prepared teriyaki sauce over the turkey and vegetables. Stir to coat everything evenly and cook for another 2 minutes to allow the flavors to meld.
- To serve, divide the cooked jasmine rice among four bowls. Top each bowl with the teriyaki turkey and vegetable mixture. Garnish with green onions and sesame seeds.
Notes
Chef's Tips:
• For a deeper flavor, marinate the turkey in some of the teriyaki sauce for 30 minutes before cooking.
• Avoid overcooking the vegetables to maintain their vibrant color and crisp texture.
• Serve with a side of pickled ginger or a cucumber salad for a refreshing contrast.
Food Safety:
• Ensure ground turkey reaches an internal temperature of 165°F (74°C) to be safely consumed.
• Store leftovers in the refrigerator within 2 hours of cooking and consume within 3-4 days.