Ingredients
- 1/4 cup (60 ml) low-sodium soy sauce or tamari
- 2 Tbsp water, divided
- 2 Tbsp maple syrup or honey
- 1 Tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced (divided)
- 2 tsp fresh grated ginger (divided)
- 1 Tbsp cornstarch + 2 Tbsp cold water (slurry)
- 1 Tbsp neutral oil
- 1 lb (450 g) lean ground turkey (93%)
- 2 cups small broccoli florets or green beans
- 2–3 stalks green onions, thinly sliced
- 3 cups cooked rice (white, brown, or cauliflower)
- sesame seeds, for garnish
- optional chili-garlic sauce, to taste
Equipment
- 12-inch skillet
- mixing bowl for sauce
- whisk
- spatula or wooden spoon
- Instant-read thermometer check turkey for 165°F doneness
Method
- In a bowl, whisk soy sauce or tamari, 2 Tbsp water, maple syrup or honey, vinegar, sesame oil, 1 clove garlic, and 1 tsp ginger. Stir in cornstarch slurry; set aside.
- Heat neutral oil in a large skillet over medium-high. Add ground turkey and cook, breaking up, until no pink remains and internal temperature reaches 165°F (74°C).
- Add remaining garlic and ginger; cook 30 seconds until fragrant.
- Add broccoli and 2 Tbsp water; cover and steam 3–4 minutes until crisp-tender.
- Pour in teriyaki sauce; simmer 1–2 minutes until thick and glossy.
- Stir in green onions, adjust salt or heat, and serve over rice. Garnish with sesame seeds and chili-garlic sauce if desired.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 640mgPotassium: 580mgFiber: 3gSugar: 14gVitamin A: 400IUVitamin C: 40mgCalcium: 60mgIron: 2mg
Notes
Gluten-free: Use tamari instead of soy sauce; check vinegar label.
Lower sugar: Use 1 Tbsp maple/honey or a 1:1 monk fruit blend.
Veg swaps: Try green beans, snap peas, or bell pepper strips.
Equipment: 12-inch skillet, instant-read thermometer.
Alternate Methods:
• Air Fryer (meatball route): Mix turkey with 1 tsp soy, 1 tsp ginger, and 1 minced garlic; form 1-inch meatballs. Air-fry 390°F (200°C) 9–11 min to 165°F (74°C). Toss with warmed teriyaki sauce; serve with steamed broccoli and rice.
• Slow Cooker: Brown turkey on stovetop; transfer to slow cooker with sauce (omit slurry). Cook LOW 2–3 hr. Whisk in slurry and add broccoli; cook HIGH 20–30 min until thick and tender.
• Oven Sheet-Pan Meal Prep: Shape 20 small turkey meatballs and arrange with broccoli on a lined sheet. Bake 425°F (220°C) 15–18 min to 165°F (74°C). Warm sauce on stove and toss to coat.
Lower sugar: Use 1 Tbsp maple/honey or a 1:1 monk fruit blend.
Veg swaps: Try green beans, snap peas, or bell pepper strips.
Equipment: 12-inch skillet, instant-read thermometer.
Alternate Methods:
• Air Fryer (meatball route): Mix turkey with 1 tsp soy, 1 tsp ginger, and 1 minced garlic; form 1-inch meatballs. Air-fry 390°F (200°C) 9–11 min to 165°F (74°C). Toss with warmed teriyaki sauce; serve with steamed broccoli and rice.
• Slow Cooker: Brown turkey on stovetop; transfer to slow cooker with sauce (omit slurry). Cook LOW 2–3 hr. Whisk in slurry and add broccoli; cook HIGH 20–30 min until thick and tender.
• Oven Sheet-Pan Meal Prep: Shape 20 small turkey meatballs and arrange with broccoli on a lined sheet. Bake 425°F (220°C) 15–18 min to 165°F (74°C). Warm sauce on stove and toss to coat.
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