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This dish happened after poking around the fridge late one night with no takeout in sight. Mixing ground turkey and teriyaki sauce turned out to be a winner—way quicker than delivery. Toss in extra veggies and nobody even notices.
The first try, even my veggie-hating kid was asking for seconds on broccoli. Now we always go for this when we want something yummy but need food in a hurry.
Easy-Peasy Ingredients
- Olive oil: A little for the pan
- Jasmine rice: Fluffs up so nice
- Fresh garlic: Always worth the chop
- White onion: Makes things sweet
- Fresh carrots: Adds brightness
- Frozen peas: I always have these
- Fresh broccoli: Chop it up small
- Teriyaki sauce: Grab your favorite or make your own
- Ground turkey: Go for lean
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Want to tag along while I show you how to throw together this weeknight lifesaver?
Awesome Dinner Steps
- Kick Off the Rice:
- Start cooking your rice before anything else. You’ll want it waiting on you, not the other way around. Everything moves fast after you fire up the stove.
- Turkey Goes In:
- Crank up the heat and get that pan hot. Throw in onion and garlic until it all smells good. Add turkey and break it up tiny as it browns. Smaller bits are perfect for soaking up the sauce later.
- Add Veggies:
- Time for those carrots, peas, and broccoli. Don’t let them cook too long—you want them bright and a bit crispy, not floppy.
- Get Saucy:
- Toss in your teriyaki sauce, stirring so it coats every piece. It’ll bubble up and make everything look shiny and delicious.
When I rushed the veggies the first time, they got all soggy. Don't make my mistake—patience with timing is everything here.
How to Serve
I just scoop it out of the pan, hot and glossy, over a heap of fluffy rice. Extra teriyaki on the side is always a hit. Sometimes people want green onions or sesame seeds on top. When prepping ahead, I pack rice and turkey mix separately to keep things tasting fresh.
Switch It Up
I’ve tried changing it up a bunch. Sometimes I use bell peppers or snap peas. If the kids are around, I’ll crack in a scrambled egg at the end. A dash of sriracha is awesome if you like a kick. When I have time, I’ll whip up my own teriyaki sauce—it’s really simple and totally worth it.
Storing Leftovers
This meal keeps for about three days in the fridge. If the rice dries out, a little splash of water helps when you heat it up. It’s freezer-friendly, too—just thaw overnight. Add a little more sauce after warming if it needs a boost.
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You know what makes this dish awesome? It feels like you’ve got speedy takeout skills at home. It’s unbeatable for those nights where you just want to eat something good without going overboard. It’s the kind of meal that bails you out again and again.
Recipe FAQs
- → Can I swap in other veggies?
- Absolutely, any stir-fry vegetables will work just fine.
- → Do I have to include rice?
- Not at all, it works just as well without rice or with cauliflower rice.
- → Can this be prepped ahead of time?
- Yep, it keeps fresh in the fridge for up to 4 days.
- → Can ground chicken replace turkey?
- Definitely! Ground chicken is a great alternative to turkey.
- → Which teriyaki sauce should I use?
- Any kind you like, store-bought or homemade, will do the job.