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!
0 servings