I first made this teriyaki ground turkey with broccoli and peas on a hectic weeknight and it instantly became a go-to. It’s a fast, savory skillet meal that balances lean protein, crisp-tender greens, and a sticky-sweet sauce over rice. If you want a simple, crowd-pleasing dinner that comes together in under 30 minutes, this is the one to keep in rotation — and if you like weeknight one-pan meals, you might also enjoy an easy one-pan chicken and broccoli recipe for another fast option.
Why you’ll love this dish
This recipe hits a lot of weekday checkboxes: speedy, budget-friendly, kid-approved, and easy to customize. Ground turkey cooks quickly and soaks up teriyaki flavor, while broccoli and peas add color, fiber, and a pleasant crunch. It’s perfect for meal prep bowls, a last-minute family dinner, or when you need to clear out the fridge with minimal fuss.
“My kids asked for seconds and I loved how the sauce clung to every bite — dinner ready in under 30 minutes and zero takeout guilt.”
Step-by-step overview
Start by warming oil and garlic, then brown the ground turkey until there’s no pink left. Add broccoli and peas and cook until the broccoli is tender-crisp. Stir in the teriyaki sauce and simmer briefly so it thickens and adheres to the meat and vegetables. Serve the saucy mixture over hot cooked rice and finish with sesame seeds if you like.
What you’ll need
- 1 lb ground turkey (lean or regular)
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 cup peas, fresh or frozen
- 1/2 cup teriyaki sauce, store-bought or homemade
- 2 cups cooked rice (white, brown, or jasmine)
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Ingredient notes: If you prefer more veg, add sliced bell pepper or shredded carrots. Use regular ground turkey for juicier results; lean turkey keeps it lower in fat. Frozen peas work fine and no need to thaw.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 teaspoon minced garlic and cook about 1 minute until fragrant, watching so it does not brown.
- Add 1 lb ground turkey and break it apart with a spatula. Cook until no pink remains and the meat is browned, seasoning lightly with salt and pepper.
- Stir in 2 cups broccoli florets and 1 cup peas. Cook 5 to 7 minutes until the broccoli is tender-crisp and the peas are warmed through.
- Pour 1/2 cup teriyaki sauce over the turkey and vegetables and stir to coat everything evenly.
- Simmer 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and clings to the ingredients.
- Serve the teriyaki turkey mixture over 2 cups cooked rice and sprinkle sesame seeds on top if you like.
Best ways to enjoy it
Serve family-style in bowls over hot rice for an easy weeknight meal. For a fresher contrast, add sliced green onions and a squeeze of lime on top. For a low-carb plate, swap rice for cauliflower rice or a bed of mixed greens. If you want to bulk up the meal, a simple side of steamed edamame or a cucumber salad complements the savory-sweet teriyaki flavors well, and for another hearty comfort dish try this French onion ground beef and rice casserole when you want a baked option.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze, cool completely and place in a freezer-safe container for up to 3 months. Reheat frozen portions in the microwave after thawing overnight, or warm on the stovetop over medium heat until hot. Always reheat to 165°F and discard if you notice off odors, unusual texture, or mold.
Helpful cooking tips
- Brown the turkey in a single layer and avoid overcrowding the pan so it browns instead of steaming.
- Trim broccoli into uniform florets so they cook evenly.
- If your teriyaki sauce is thin, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) during the simmer to thicken quickly.
- Taste before adding more salt; many store-bought teriyaki sauces are already salty.
- Use a splatter screen or a lid ajar while simmering to reduce mess.
Creative twists
- Make it spicy: stir in sriracha or red pepper flakes to the teriyaki sauce.
- Swap protein: use ground chicken or crumbled firm tofu for a vegetarian option.
- Add nuts: toasted cashews or sliced almonds bring crunch and richness.
- Make it citrus-sesame: finish with a teaspoon of sesame oil and a splash of orange juice for brightness.
Your questions answered
How long does this take from start to finish?
Active hands-on time is about 20 to 25 minutes. Including rice, plan for about 30 minutes total if rice is cooking while you prepare the skillet.
Can I use frozen broccoli or other frozen vegetables?
Yes. If using frozen broccoli, add it a bit earlier and cook until warmed through and no excess water remains. Frozen peas can go in straight from the freezer.
What internal temperature should ground turkey reach?
Ground turkey should reach 165°F (74°C) when measured in the thickest part to be safe to eat. Cook until no pink remains and juices run clear.
Can I make the teriyaki sauce from scratch?
Absolutely. A simple homemade teriyaki can be made with soy sauce, brown sugar or honey, garlic, ginger, and a little cornstarch for thickening. Adjust sweetness and salt to taste.
How do I reduce sodium in this recipe?
Use a low-sodium teriyaki sauce or dilute regular sauce with a splash of water and add a touch of honey for sweetness. Taste before adding extra salt.
Teriyaki Ground Turkey
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 teaspoon minced garlic and cook about 1 minute until fragrant, watching so it does not brown.
- Add 1 lb ground turkey and break it apart with a spatula. Cook until no pink remains and the meat is browned, seasoning lightly with salt and pepper.
- Stir in 2 cups broccoli florets and 1 cup peas. Cook 5 to 7 minutes until the broccoli is tender-crisp and the peas are warmed through.
- Pour 1/2 cup teriyaki sauce over the turkey and vegetables and stir to coat everything evenly.
- Simmer 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and clings to the ingredients.
- Serve the teriyaki turkey mixture over 2 cups cooked rice and sprinkle sesame seeds on top if desired.
