It’s no secret that Kaz and I love all kinds of Asian dishes. In an effort to order/ eat out less and cook at home more, I began to play around with recipes for an easy but yummy teriyaki sauce! This is the result of countless attempts to get it just right. I normally use ground turkey, carrots, and broccoli, but the sky’s really the limit with this.
- What You’ll Need
- 1 lb Ground Turkey
- 2 Cups Broccoli
- 2 Cups Diced Carrots
- 1/2 Cup Low Sodium Soy Sauce
- 1/4 Cup Water
- 2 Tbs Red Wine Vinegar
- 2 Tbs Brown Sugar
- 2 Tbs Granulated Sugar
- 2 tsp Minced Garlic
- 1 tsp Garlic Powder
- 1 tsp Ground Ginger
- 1 Tbs Cornstarch
- 2 Tbs Warm Water
- 1 Tbs Vegetable Oil
- Salt and Pepper to Taste
- Diced Green Onions (Optional)
- Sesame Seeds (Optional)
To start things off you’ll combine the soy sauce, 1/4 cup of water, red wine vinegar, brown and granulated sugars, garlic, and ginger in a small saucepan over medium heat. Stir until the sugars are dissolved.
Meanwhile, whisk together the cornstarch and 2 Tbs of warm water in a small bowl until the cornstarch is completely dissolved.
Slowly stir cornstarch mixture into the sauce over medium heat and simmer until the sauce is thickened to your desired consistency. Remove saucepan from heat and set aside.
In a large skillet, heat vegetable oil over medium-high heat. Add broccoli and carrots and cook until slightly softened. Season with the 1 tsp of garlic powder and salt and pepper to taste.
Add your ground turkey until thoroughly cooked.
Pour your teriyaki sauce over the cooked ground turkey and veggie mixture and stir to combine. Simmer for about five minutes so everything has time to soak up all the flavors until the sauce has thickened to your liking.
Serve over rice, noodles, or riced cauliflower. Green onions and sesame seeds are option for additional flavor!
XOXO,
Leah
Along for the Ride 