IIFYM Recipe- Teriyaki Turkey Rice Bowl

IIFYM Recipe

IIFYM Recipe- Teriyaki Turkey Rice Bowl

Total Time: 30 minutes


  • 1/2 cup Low Sodium Soy Sauc
  • 1/4 cup water
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 Tablespoon cornstarch
  • 2 Tablespoons warm water
  • 1 Tablespoon Olive oil
  • 1/2 cup diced onion
  • 2 Tablespoons minced garlic
  • 2 pound Extra lean Ground Turkey
  • 1 cup finely chopped broccoli
  • 2 large carrots, peeled and grated
  • 2 green onions, diced


  1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar dissolves
  2. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch dissolves
  3. Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
  4. Heat oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
  5. Crumble ground turkey and garlic into pan and cook until turkey is halfway done. Add carrots and broccoli and continue to cook until turkey is no longer pink
  6. Pour sauce mixture over cooked turkey and vegetables and stir. Simmer for about 5 minutes and combine the flavors.
  7. Spoon the meat over rice or noodles and garnish with onions

Macro Breakdown

Serves- 8

Calories- 454

Protein- 30 grams

Carbs- 51.4 grams (including rice)

Fat- 14.9 grams

Fiber- 2.2 grams

Helpful Tips

  • If you want to reduce the amount of fat per serving, eliminate the olive oil.
  • If you want to reduce the amount of carbohydrates per serving, cut back on some of the sugar that the recipe calls for. It will still taste just as good!