If you’re looking for an easy ground teriyaki turkey dinner, this is the fast, one-pan version I make on repeat! It’s a simple homemade teriyaki sauce tossed with ground turkey, crisp veggies, and noodles (or rice) with no marinating, no bottled sauce, no extra pans. A weeknight family dinner that’s bound for the repeat list!

A large pot filled with cooked ramen noodles, broccoli, red bell peppers, and green onions, garnished with sesame seeds, sits on a white countertop with bowls of toppings nearby.

5 star review

“We absolutely love this dish! Even my picky eaters loved it!”

– Julie
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Make These Saucy Teriyaki Noodle Bowls for a Quick Weeknight Win!

Not gonna lie, I’m low-key so excited to share my fast, one-pan ground turkey teriyaki bowls with you! I created it because I wanted the comfort of a classic teriyaki stir-fry without the extra steps or a bottle of sauce I don’t always feel so great about. It keeps the familiar sweet-savory, garlicky-ginger vibe, but swaps sliced meat for ground turkey so it cooks fast and soaks up the sauce better. Same cozy, craveable flavor, but with waaaaaaay less effort.

This is one of those family dinners that works pretty much any night of the year, since it’s quick enough for a weeknight, but still feels put-together thanks to the glossy sauce and all the bright veggies folded in. I do love serving it over noodles (ditto my 15-minute ground beef & broccoli) when I want something cozy, or skip the noodles and pile it into bowls when I want it lighter. It’s flexible, forgiving, and truly just so darn good.

As per usual, the simplicity of this one is the whole point. One pan, one homemade sauce stirred together in a bowl, and everything cooks in layers without babysitting. Ground turkey, broccoli, bell pepper, and carrots mean no fancy prep, and the sauce thickens right in the pan so there’s nothing extra to manage. Now that is what I call a do-less dinner!

A variety of ingredients in bowls, including broccoli, red bell pepper, cooked noodles, ground turkey, carrots, garlic, sauces, oil, and seasonings, arranged on a white surface.
Fresh veggies, ground turkey, ramen, and a quick homemade teriyaki sauce come together faster than DoorDash delivers!

Welcome to My Kitchen – Let’s Make Ground Turkey Teriyaki!

Jump to Recipe Instructions
A ceramic bowl filled with dark marinade and minced garlic, with a metal whisk resting inside.
Whisk the sweet + salty teriyaki sauce.
A person pours a white liquid from a small white pitcher into a bowl of dark sauce.
Thicken it with cornstarch & water.
Raw ground turkey with salt is placed in a white pan with a layer of olive oil, ready for cooking.
Add ground turkey & salt to olive oil.
Cooked ground turkey in a large white pot with a dark blue handle, placed on a light-colored tiled surface.
Break apart as it quickly cooks.
A pot containing raw sliced red bell peppers, shredded carrots, broccoli florets, and cooked ground meat on a white tile surface.
Add the veggies & cook a couple minutes.
A pot with sautéed broccoli, shredded carrots, and ground meat, with a bowl of dark sauce being poured in.
Pour in your sauce & simmer a few minutes.
A pot filled with cooked noodles, broccoli, red bell peppers, carrots, and ground chicken, ready to be mixed together.
Toss in the cooked noodles.
A large pot filled with cooked ramen noodles, broccoli florets, red bell pepper strips, and ground chicken mixed together.
Enjoy with your favorite toppings!

Testing Tips from My Kitchen to Yours

  • I’ve tried both brown sugar and honey in the sauce, and honey gives it a slightly cleaner sweetness, while brown sugar leans more classic takeout. So feel free to use what you’ve got!
  • I tested adding the veggies before the sauce and after, and adding them first keeps them crisp instead of turning soft and watery.
  • When I tested skipping the cornstarch, the sauce stayed thin and kind of forgettable. That small step is what gives you that glossy, clingy finish.
Two plates of stir-fried noodles with broccoli, bell peppers, carrots, chicken, and green onions, garnished with sesame seeds.
A large pot filled with cooked ramen noodles, broccoli, red bell peppers, and green onions, garnished with sesame seeds, sits on a white countertop with bowls of toppings nearby.
5 stars (1 rating)

Ground Turkey Teriyaki Bowls (Easy Dinner!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
If you’re looking for a ground teriyaki turkey dinner, this is the fast, one-pan version I make on repeat! It’s a simple homemade teriyaki sauce tossed with ground turkey, crisp veggies, and noodles (or rice) with no marinating, no bottled sauce, no extra pans. It's a weeknight family dinner that’s bound for the repeat list!
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Ingredients

Teriyaki Sauce

  • ½ cup reduced-sodium soy sauce (or tamari)
  • 1 tablespoon rice vinegar
  • 3 tablespoons brown sugar (or honey)
  • 2 cloves garlic, grated
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 1 tablespoons water

Turkey Teriyaki Bowls

  • 1 tablespoon neutral oil (such as avocado or olive oil)
  • 1 pound ground turkey
  • ¼ teaspoon kosher salt
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup carrots, shredded
  • 8 ounces cooked noodles (such as spaghetti, udon, ramen, or rice noodles)

Equipment

Instructions 

  • Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar or honey, garlic, and ginger. Add the cornstarch water mixture and stir to combine.
  • Brown the Turkey: Heat the oil in a large, high-sided skillet or pot over medium-high heat. Add the ground turkey and salt. Cook, breaking apart with a spatula, until browned and barely cooked through, about 5-7 minutes.
  • Add The Veggies: Turn the heat down to medium, and add the broccoli, bell pepper, and carrots to the skillet. Stir and cook for 3-5 minutes, or until just tender but still crisp.
  • Simmer with Sauce: Pour the sauce into the skillet with the turkey and vegetables. Stir to coat, then simmer on low for 2-3 minutes until slightly thickened and glossy.
  • Toss with Noodles (Optional): Add the cooked noodles to the skillet and toss to combine everything well. Cook on low for 1-2 more minutes until the noodles are heated through and absorb the sauce. If serving over rice, skip this step.
  • Serve: Serve warm, topped with green onions and sesame seeds if using. Add a drizzle of chili crisp or sriracha if that’s your thing.

Notes

  • Noodles: I’ve made this with ramen, udon, and spaghetti, and honestly it all works. The key is cooking the noodles separately so they don’t over-soak the sauce. Or skip the noodles and go for rice bowls; it’s all good!
  • Stretch the Sauce: If the pan gets too dry after you’ve added the noodles, add a splash of chicken stock (or water works in a pinch) so there’s enough to coat the noodles properly.
  • For serving: sliced green onions, sesame seeds, chili crisp, sriracha.
Course: dinner
Cuisine: American, Asian

Nutrition Information:

Serving: 1 (of 4), Calories: 390kcal, Carbohydrates: 38g, Protein: 29g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 84mg, Sodium: 713mg, Potassium: 708mg, Fiber: 4g, Sugar: 13g, Vitamin A: 6644IU, Vitamin C: 81mg, Calcium: 82mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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