Teriyaki Turkey Bowls
with Stir-Fried Veggies and Garlic Sesame Rice
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
(Contains Sesame)
1 tbsp
Garlic Puree
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
½ tbsp
Cornstarch
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit
Green Onion
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
