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.
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Rating
4.91 stars (10 reviews)
Keywords
teriyaki turkey noodle bowls
Ingredients
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
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)
Categories
dinner
Cuisine
American
Asian
Steps
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.
Nutitrion
Serving Size: 1 (of 4)
Calories: 390 kcal
Carbohydrates: 38 g
Protein: 29 g
Fat: 14 g
Saturated Fat: 3 g
Trans Fat: 0.1 g
Cholesterol: 84 mg
Sodium: 713 mg
Sugar: 13 g
Unsaturated Fat: 10 g
Reviews
Theo D on 2026-07-28 (5 stars): Very quick to make and delicious 😋.
Yvonne on 2026-07-02 (5 stars): This is a fantastic dish Robyn! It’s easy to create, and it’s very flavorful. The family loves it and has requested that this recipe is placed into our dinner rotation.
Julie Hayden on 2026-06-18 (5 stars): I made this last night for dinner and it was delish! I used Raman noodles and my husband and I both loved it. Will definitely be making this again and it was so easy!
Jessica Dunlap on 2026-06-15 (5 stars): It was super yummy!! Used Udon noodles. This is one I would do again!!
Katie on 2026-06-03 (5 stars): Would other veggies work in this dish? I'm thinking about trying it with zucchini.
Laura on 2026-05-04 (5 stars): I doubled the veggies and did 1 1/2 times the sauce. Perfect easy meal! Will definitely make a part of my routine.
Carolyn on 2026-04-20 (4 stars): Very easy and delicious. Once the chopping is done, it’s all go. I put the rice on, started cooking and both were ready at the same time.
Elena Nayko on 2026-03-15 (5 stars): This was so easy to make and it’s delicious! I’ll be definitely making this recipe again!
Elena Nayko on 2026-03-15 (5 stars): This recipe was so easy to make and it’s so delicious! I’ll definitely be making it again!
