Ingredients
For the Turkey and Rice:
- 1 lb. lean ground turkey (may substitute ground chicken, beef, or pork)
- 4 cloves garlic, minced
- 6 green onions (scallions), bottom portions minced, tops reserved for garnish
- 1-inch portion fresh ginger root, grated
- 1 cup basmati rice
- 2 cups water (for cooking rice)
- 2 Tbsp. high-heat cooking oil (such as safflower, coconut, or peanut oil)
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
For the Teriyaki Sauce:
- 1/4 cup low-sodium Tamari (or low-sodium soy sauce if not gluten-free)
- 1/4 cup gluten-free hoisin sauce (or regular hoisin if not gluten-free)
- 2 Tbsp. brown sugar
- 1 tsp. rice vinegar
- 3/4 cup water
- 1 Tbsp. corn starch (or thickener of choice)
Optional Garnishes:
- Sesame seeds
- Chopped green onion tops
- Sautéed vegetables of choice
- Fresh herbs such as cilantro, Thai basil, or mint
- Lime wedges for squeezing
Instructions
- Cook the Rice: Prepare 1 cup of basmati rice according to package instructions using 2 cups of water. Once cooked, fluff and set aside until ready to serve.
- Prepare Aromatics: Mince 4 cloves garlic and the bottom white portions of 6 green onions. Reserve the green tops for garnish. Peel and grate a 1-inch portion of fresh ginger using a microplane or small grater.
- Sauté Aromatics: Heat a skillet over medium-high heat and add 2 tablespoons of high-heat cooking oil. Once hot, add the minced garlic, white parts of green onions, and grated ginger. Sauté for 2-3 minutes, stirring frequently to release the flavors.
- Cook Ground Turkey: Add 1 lb. lean ground turkey to the skillet along with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Sauté for 8-10 minutes, breaking up the meat with a wooden spatula until fully cooked and no longer pink. Drain excess grease if needed.
- Make Teriyaki Sauce: In a small saucepan, combine 1/4 cup low-sodium Tamari, 1/4 cup gluten-free hoisin sauce, 2 tablespoons brown sugar, and 1 teaspoon rice vinegar. Stir and bring the mixture to a gentle boil.
- Prepare Cornstarch Slurry: In a small bowl, mix 1 tablespoon corn starch with 3/4 cup water until smooth. Slowly add this slurry to the boiling sauce while stirring continuously.
- Thicken Sauce: Allow the sauce to return to a low boil and cook for 6-8 minutes, stirring often until the sauce thickens.
- Combine Sauce and Turkey: Pour the thickened teriyaki sauce into the skillet with the cooked turkey. Stir to combine and simmer on medium-low heat for a few minutes until the sauce is warmed through and coats the turkey evenly.
- Serve: Spoon cooked rice into bowls, top with teriyaki turkey mixture, and garnish with chopped green onion tops and sesame seeds if desired. Optionally add sautéed vegetables, fresh herbs such as cilantro or Thai basil, and a squeeze of lime for extra flavor.
- Shortcut Option: If short on time, substitute homemade teriyaki sauce with 1/2 cup bottled gluten-free teriyaki sauce mixed with 1/4 cup water. Use in place of homemade sauce.
Notes
- For gluten-free preparation, ensure soy sauce and hoisin sauce are gluten-free versions.
- Substitute ground turkey with ground chicken, beef, or pork if preferred.
- Adjust sweetness of sauce by adding more or less brown sugar to taste.
- Sautéed vegetables like bell peppers, snap peas, or broccoli make great additions for added nutrition.
- Use fresh herbs and lime juice to brighten the dish and add freshness.
- To reduce fat, use lean ground turkey and drain any excess grease after cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
