About the Recipe
One of my favourite meals will always be stir fry. This delicious, easy, and nutritious teriyaki stir fry is ready in just 30-35 minutes total and will certainly become a family favourite.
With all the vegetables it makes quite a large portion, so there is no shortage of leftovers. I often make it on Mondays and have leftovers for lunch throughout the rest of the week. Somehow it tastes just as good at the end of the week! This stir fry has become a staple in my weekly meals as you can make a lot of substitutions based on whatever is in your fridge or freezer! This meal can also become an interactive family activity with everyone helping to prepare the vegetables and sauce.
Easy swaps
To keep this meal exciting there are quite a few swaps that can be made. Any vegetables will work, just use whatever you have laying around in your fridge or freezer. The carbohydrate and grain source can also be swapped out. I used brown rice for its fiber and nutrient composition, but white rice, noodles, or quinoa would also work great! Finally, the protein source. I used ground turkey; however, ground chicken, shrimp, or chicken breast are also easy swaps if that is what is in your fridge.
Drop a comment to let us know if you enjoy this recipe or would like to see different variations of rice bowls! Some other ideas are Korean beef rice bowls, Greek salmon rice bowls, or Poke bowls.
*Adjust sugar content as needed for desired taste. 1tbsp of each would suffice for a more savory sauce.
Mix soy sauce, ¼ cup water, red wine vinegar, sugars, garlic and ginger in a small sauce pan over medium heat. Stir with a whisk until sugar is dissolved.
In a small bowl, whisk together 2 tbsp warm water and cornstarch until fully dissolved. Slowly mix cornstarch mixture to teriyaki sauce and simmer until thickened. Remove from heat and set aside.
Bring 2 cups of water and 1 cup of brown rice to a boil over medium-high heat. Once boiling, reduce to low and cover. Let cook until water is fully absorbed.
Heat vegetable oil in a large skillet over medium-high heat. Add onion and cook until soft.
Add ground turkey and garlic into the pan and cook until turkey is half cooked. Add vegetables and cook until turkey is no longer pink.
Pour teriyaki sauce over turkey and vegetable mixture and stir. Simmer for about 5 minutes to combine flavours.
Spoon stir fry mixture over rice and enjoy!
Ingredients
Directions
Mix soy sauce, ¼ cup water, red wine vinegar, sugars, garlic and ginger in a small sauce pan over medium heat. Stir with a whisk until sugar is dissolved.
In a small bowl, whisk together 2 tbsp warm water and cornstarch until fully dissolved. Slowly mix cornstarch mixture to teriyaki sauce and simmer until thickened. Remove from heat and set aside.
Bring 2 cups of water and 1 cup of brown rice to a boil over medium-high heat. Once boiling, reduce to low and cover. Let cook until water is fully absorbed.
Heat vegetable oil in a large skillet over medium-high heat. Add onion and cook until soft.
Add ground turkey and garlic into the pan and cook until turkey is half cooked. Add vegetables and cook until turkey is no longer pink.
Pour teriyaki sauce over turkey and vegetable mixture and stir. Simmer for about 5 minutes to combine flavours.
Spoon stir fry mixture over rice and enjoy!
