01 -
In a small bowl, combine cornstarch and warm water. Whisk until smooth and the cornstarch is fully dissolved.
02 -
In a small saucepan over medium heat, whisk together low-sodium soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger. Stir until the sugars dissolve completely.
03 -
Slowly whisk in the prepared cornstarch slurry. Continue simmering, stirring frequently, until the sauce thickens. Remove from heat and set aside.
04 -
Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and cook, stirring often, until softened and translucent. If onions begin to brown too quickly, reduce the heat.
05 -
Add minced garlic and cook briefly, then add ground turkey. Break the turkey apart with a spatula and cook, stirring occasionally, until about half cooked (4–5 minutes). Add grated carrots and chopped broccoli, then continue to cook until the turkey is cooked through and the vegetables are soft (5–6 minutes).
06 -
Pour the thickened teriyaki sauce over the turkey and vegetable mixture. Stir thoroughly and simmer for 5 minutes to allow flavours to meld.
07 -
Divide the cooked rice evenly among bowls. Top each portion of rice with teriyaki turkey and vegetables. Garnish with diced green onions and serve immediately.