Ground Turkey Teriyaki Bowls (One-Pan Dinner)

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.

Ground Turkey Teriyaki Bowls (One-Pan Dinner)

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.

Course dinner

Cuisine American, Asian

Diet Low Lactose

Keyword teriyaki turkey noodle bowls

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 390

Author Robyn Conley Downs

Equipment

Skillet

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)

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.

Nutrition