30-Minute Ground Turkey Teriyaki
This ground turkey teriyaki is our weeknight answer to takeout — lean turkey crumbles, crisp broccoli and carrots in a glossy, savory-sweet sauce, all over a bed of rice in 30 minutes flat.
More fast and healthy dinners: our Healthy Honey Garlic Shrimp & Sausage and the one-dish Ground Turkey Sweet Potato Bake.
Why This Recipe Works
- Homemade teriyaki, no bottle — soy, honey and vinegar in the right ratio, thickened to a gloss.
- Ground turkey cooks in minutes and soaks up sauce in every crumble.
- Vegetables stay crisp — a quick stir-fry keeps the broccoli bright.
- Budget hero — ground turkey and pantry sauce ingredients keep it cheap per serving.
Ingredients
Lean ground turkey, broccoli, carrots, garlic and ginger, plus a four-ingredient teriyaki sauce. Everything cooks in one pan while the rice steams.
(The full ingredient list with US and metric amounts is in the recipe card below.)
How to Make Ground Turkey Teriyaki
- Brown the turkey crumbles in sesame oil.
- Stir-fry the broccoli and carrots; add garlic and ginger.
- Pour in the teriyaki sauce and thicken to glossy.
- Serve over rice with green onions and sesame.
Tips for the Best Teriyaki Turkey
- Let the turkey brown before stirring — undisturbed minutes build flavor.
- Add the sauce after the vegetables are crisp-tender so they do not go soft.
- Brown sugar deepens the sauce color; honey keeps it lighter — both work.
- Double the sauce if your family likes extra for the rice.
Storage
Refrigerate the turkey mixture and rice separately for up to 4 days. Reheat the turkey in a skillet with a splash of water to re-gloss the sauce; it also freezes well for up to 3 months.
Frequently Asked Questions
Can I use ground chicken or beef?
Yes — chicken swaps 1:1; beef gives a richer, slightly fattier teriyaki. Drain beef before adding the sauce.
Is teriyaki sauce gluten-free?
Regular soy sauce is not. Use tamari or certified gluten-free soy sauce for a gluten-free version.
What vegetables can I add?
Snap peas, bell peppers, mushrooms and edamame all fit. Keep total vegetables to about 5 cups so the sauce still coats.
Can I meal prep it?
It is perfect for it — portion turkey and rice into containers with the sauce on the turkey; reheat in 2 minutes.
30-Minute Ground Turkey Teriyaki
Course: DinnerCuisine: Asian4
servings10
minutes20
minutes450
kcal30
minutesSavory-sweet ground turkey simmered in a glossy homemade teriyaki sauce with broccoli and carrots, served over fluffy rice. A healthy 30-minute dinner that beats takeout — budget-friendly and family-approved.
Ingredients
1 pound (450 g) lean ground turkey
1 tablespoon sesame oil (or olive oil)
3 cups (260 g) broccoli florets
1 cup (110 g) shredded carrots
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1/3 cup (80 ml) low-sodium soy sauce
3 tablespoons honey or brown sugar
2 tablespoons rice vinegar
1 teaspoon cornstarch mixed with 2 teaspoons water
1 cup (190 g) jasmine rice, cooked to 3 cups
2 green onions, thinly sliced
1 teaspoon sesame seeds
Directions
- Cook the rice and keep it warm.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Brown the ground turkey for 6 to 7 minutes, breaking it into crumbles, until cooked through.
- Add the broccoli and carrots; stir-fry 3 to 4 minutes until crisp-tender.
- Stir in the garlic and ginger for 30 seconds until fragrant.
- Whisk the soy sauce, honey and rice vinegar; pour over the turkey and vegetables.
- Stir in the cornstarch slurry and simmer 1 to 2 minutes until the sauce turns glossy and coats everything.
- Serve over the rice, topped with green onions and sesame seeds.
Notes
- Nutrition (estimated per serving, with rice): 450 kcal, protein 30 g, carbohydrates 48 g, fat 14 g, saturated fat 3 g, sugar 13 g, fiber 4 g, sodium 820 mg.
