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Teriyaki Turkey Rice Bowl

Teriyaki Turkey Rice Bowl

with Stir-fried Veggies and Sesame Rice

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This dish brings the flavour, with sesame studded rice, hoisin-glazed turkey, and a wok full of Asian veggies. Every bite is packed with flavour and texture - perfect for any day of the week!

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/SulfiteMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

160 g

Sweet Bell Pepper

113 g

Baby Bok Choy

113 g

Carrot, coins

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

3 g

Garlic

¼ cup

Vegetarian Oyster Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

2 tbsp

Hoisin Sauce

(ContainsSesame/Sésame, Soy/Soja, Sulphites/Sulfite, Mustard/Moutarde)

2 unit

Green Onions

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3222 kJ
Calories770 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate95 g
Sugar19 g
Dietary Fiber6 g
Protein33 g
Cholesterol110 mg
Sodium1770 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Pot
Measuring Cups
Large Pan
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Thinly slice the green onion. Peel, then mince or grate the garlic. Core, then cut bell peppers into 1/2-inch pieces.

2

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

3

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

4

While veggies cook, whisk together hoisin sauce, vegetarian oyster sauce, 1/2 tbsp cornstarch and 1/2 cup water (dbl both for 4ppl) in a medium bowl. Set aside.

5

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

6

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