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Teriyaki Turkey Bowls

Teriyaki Turkey Bowls

with Stir-Fried Veggies and Garlic Sesame Rice

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This dish brings the flavour with sesame-studded rice, teriyaki-soy-glazed turkey and a wok full of carrots, peppers and bok choy. Every bite is packed with flavour and texture – perfect for any day of the week!

Tags:QuickFamily Friendly
Allergens:Sesame/SésameSoy/SojaSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

¾ cup

Jasmine Rice

160 g

Sweet Bell Pepper

226 g

Shanghai Bok Choy

113 g

Carrot, julienned

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

1 tbsp

Garlic Puree

4 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

½ tbsp

Cornstarch

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

2 unit

Green Onion

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate89 g
Sugar14 g
Dietary Fiber6 g
Protein34 g
Cholesterol109 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Cut bok choy into 1-inch pieces. Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces.

2

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic puree, rice and half the sesame seeds. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Add bok choy and carrots. Cook until softened, 2-3 min. Remove the pan from heat. Transfer veggies to a plate and cover to keep warm.

4

While veggies cook, whisk together teriyaki sauce, soy sauce, 1/2 tbsp cornstarch and 1/2 cup water (dbl both for 4 ppl) in a medium bowl.

5

Heat the same pan (from step 3) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add teriyaki mixture to the pan with turkey. Bring to a boil over high heat. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.

6

Fluff rice with a fork, then season with salt and stir in half the green onions. Divide rice between bowls. Top with veggies, turkey and sauce from the pan. Sprinkle remaining sesame seeds and remaining green onions over top.