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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, teriyaki 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!

Tags:Family FriendlyQuick

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

160 g

Sweet Bell Pepper

113 g

Bok Choy, chopped

170 g


1 tbsp

Sesame Seeds


3 g


¼ cup

Teriyaki Sauce

(ContainsSoy/Soja, Wheat/Blé)

½ tbsp



2 tbsp

Hoisin Sauce

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

2 unit

Green Onion

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate115 g
Sugar34 g
Dietary Fiber7 g
Protein34 g
Cholesterol110 mg
Sodium1020 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Cut bok choy into 1-inch pieces. Thinly slice the green onions. Peel, then mince or grate the garlic. Core, then cut peppers into 1/2-inch pieces. Peel, then cut the carrot into 1/4-inch coins.


Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic, 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. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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.


While veggies cook, whisk together hoisin sauce, teriyaki 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 heat. 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 cornstarch mixture to pan with turkey. Bring to a boil over high heat. Once boiling, cook, stirring often, until sauce is slightly thickened, 2-3 min. Season with salt and pepper.


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 onions.