These Teriyaki Turkey Bowls are the perfect easy dinner or meal prep option! They're made with fluffy jasmine rice topped with juicy teriyaki turkey, cucumber, carrots, and cabbage, then finished with homemade spicy mayo and toasted sesame seeds. These bowls are a restaurant-quality meal that's ready to eat in just 25 minutes.
Create the stir fry sauce by whisking together soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil.Mix the cornstarch with 1 tablespoon of water, stirring until it is all absorbed. Then pour the cornstarch mixture into the sauce, whisking until fully combined.
Heat a large skillet over medium high heat. Add the ground turkey and red pepper and cook until meat is browned and the peppers are tender. Drain any excess fat or liquid.
Place the skillet back on the burner over medium hot heat and pour in the stir fry sauce. Let the meat simmer in the sauce about 3-6 minutes, or until the sauce begins to thicken. Remove from heat.
To assemble the Turkey Teriyaki Bowls
Place 1/4 of the rice in the base of each bowl. Top with a big scoop of Teriyaki Turkey.
Top with your choice of sliced cucumber, shredded carrots, shredded cabbage, sesame seeds. Then drizzle a tablespoon of spicy mayo over the top of the bowl.
Notes
Substitutions:
Ground Turkey - Swap the ground turkey out for ground beef, pork, or chicken.
Veggies - Add any fresh, crunchy veggies on top of the bowl or cook other stir fry veggies with the beef and pepper.
How to Store: To save leftovers, separate the turkey into meal sized portions, place in an airtight container and store:
in the refrigerator for 2-3 days
in the freezer for 3-4 months
How to Reheat: To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove or in the microwave until heated through.