Teriyaki Ground Turkey, Broccoli & Peas

Teriyaki Ground Turkey, Broccoli & Peas: Your New Weeknight MVP

Hey there, kitchen crew! Wyatt here, spatula in hand and stomach already rumbling. Ever have one of those days where you’re juggling life like a circus act, but dinner’s gotta happen? That’s where this Teriyaki Ground Turkey, Broccoli & Peas swoops in like a flavor superhero. Picture this: savory-sweet teriyaki hugging lean turkey, crisp-tender veggies laughing in harmony, all coming together faster than you can say “takeout cancel.” This ain’t just dinner—it’s a 30-minute high-five to your future self. I’ve lost count of how many times this dish saved my sanity during chaotic weeks. It’s the culinary equivalent of your favorite worn-in jeans: reliable, comforting, and secretly awesome. Whether you’re feeding hangry teens, impressing a date, or just treating yourself right, this bowl’s got your back. No fancy skills required—just a skillet, a spoon, and that glorious teriyaki magic. Let’s turn “What’s for dinner?” into “Heck YES, dinner!”

That One Rainy Tuesday & the Birth of a Kitchen Legend

Teriyaki Ground Turkey, Broccoli & Peas

Print Recipe

This dish is one of those go-to dinners that feels just right—flavorful, filling, and done in a flash. The savory teriyaki sauce brings everything together, coating lean turkey and crisp veggies for a satisfying bowl that tastes like comfort food but eats like a wholesome weeknight win.

• Author: Wyatt Porter
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

1 tbsp olive oil

3 garlic cloves, minced

1½ cups chopped white onion

1 lb lean ground turkey

1 cup shredded carrots

2 cups broccoli florets, chopped small

1 cup frozen peas

1½ cups teriyaki sauce

4 cups cooked rice (for serving, optional)

Instructions

Heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté until fragrant and softened.

Add ground turkey and cook until browned and fully cooked, breaking it up with a spoon.

Stir in carrots and broccoli. Cook for 5–6 minutes until veggies begin to soften.

Add frozen peas and teriyaki sauce. Stir well to combine and cook for another 3–4 minutes until everything is heated through.

Serve hot over cooked rice if desired.

Notes

Sweet, savory, and full of goodness—this teriyaki turkey stir fry is a simple meal that tastes like a little victory at the end of a busy day.

Nutrition

• Calories: 310
• Fat: 15g
• Carbohydrates: 16g
• Protein: 28g

So, picture this: It’s pouring rain, my fridge is singing the sad song of near-emptiness, and my best buddy Dave shows up unannounced—drenched and starving. (Classic Dave move.) All I had? Some lonely ground turkey, freezer-burned peas, and a sad head of broccoli. Challenge accepted! I whipped up this teriyaki turkey scramble, fully expecting a “meh” reaction. But when Dave took that first bite? His eyes got wide as dinner plates. “Dude, this tastes like takeout but… better?” he mumbled through a full mouth. We demolished the whole skillet, rain drumming on the roof, laughing about failed camping trips. That rainy night became this recipe’s origin story. Now, every time I make it, I think of wet socks, empty fridges, and the beautiful truth that kitchen magic often starts with “Oops, what now?” Moral of the story? Sometimes the best recipes are born from happy accidents and hungry friends.

Grab Your Flavor Squad

• 1 tbsp olive oil – Our trusty skillet starter! Extra virgin adds fruity notes, but regular works too. Feeling adventurous? Swap in sesame oil for a nutty kick.
• 3 garlic cloves, minced – Flavor’s fearless leader! No fresh garlic? ½ tsp garlic powder will save the day (add it with the turkey).
• 1½ cups chopped white onion – The sweet backbone! Yellow onions work great, but red onions add zing. Short on time? Grab pre-chopped from the store—no shame!
• 1 lb lean ground turkey – Our protein MVP! 93% lean keeps things juicy without greasiness. Vegetarian? Crumbled firm tofu or tempeh soaks up teriyaki like a dream.
• 1 cup shredded carrots – Color & crunch! Pro hack: buy matchstick carrots to skip shredding. Zucchini ribbons make a fun summer swap.
• 2 cups broccoli florets, chopped small – Tiny trees, big impact! Cut ’em small for quick cooking. Broccoli slaw (sold pre-bagged) is a genius time-saver.
• 1 cup frozen peas – Little pops of sweet joy! No thawing needed—they cook in minutes. Edamame or corn make stellar backups.
• 1½ cups teriyaki sauce – The GLUE! Store-bought keeps it speedy (I love Soy Vay or Annie’s), but my homemade version? Next-level goodness.
• 4 cups cooked rice (optional) – The fluffy throne! Jasmine or brown rice both rock. Cauliflower rice keeps it low-carb without skimping on satisfaction.

Let’s Build Some Delicious!

1. Heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté until fragrant and softened (about 3 mins).Here’s where the kitchen starts smelling like heaven! Don’t rush—let those onions turn translucent and sweet. If they start browning too fast? Lower the heat slightly. Pro tip: Stir with your non-dominant hand while prepping the turkey—multitasking wins!
2. Add ground turkey and cook until browned and fully cooked, breaking it up with a spoon (5-6 mins).Channel your inner lumberjack and crumble that turkey like you mean it! I use a sturdy wooden spoon or potato masher for perfect bite-sized bits. No pink spots? Golden rule: Cook turkey to 165°F. Drain excess fat if needed—but leave a little for flavor!
3. Stir in carrots and broccoli. Cook for 5-6 minutes until veggies begin to soften.Veggie party time! I like my broccoli crisp-tender—poke a piece with a fork. Should slide in easily but still snap back slightly. Cover the skillet for 2 mins if they’re stubborn; steam works wonders. Carrots should stay bright and cheerful!
4. Add frozen peas and teriyaki sauce. Stir well to combine and cook for another 3-4 minutes until everything is heated through.The grand finale! Dump those peas straight from the freezer—they’ll cool the pan slightly, preventing scorching. Stir like you’re folding batter gently; we want happy peas, not mush. Sauce should bubble lazily, not furiously. Taste it! Need more zing? A splash of rice vinegar balances sweetness.

Bowl Up the Goodness

Slide that glorious mixture over fluffy rice—it’s like a warm hug for your turkey. For extra “wow,” sprinkle toasted sesame seeds or sliced green onions on top. Chopsticks make it fun, but a big spoon gets every saucy bite! Pair with quick-pickled cucumbers (thin slices + rice vinegar + pinch of sugar) for crunch contrast. Leftovers? Pile ’em into lettuce cups for next-day lunch glory.

Shake It Up, Chef!

• Spicy Kick: Add 1 tbsp sriracha or chili crisp to the teriyaki sauce. Top with crushed peanuts!
• Pineapple Paradise: Toss in ½ cup diced fresh pineapple with the peas. Hello, tropical vibes!
• Grain-Free Goodness: Skip rice—serve over zucchini noodles or crunchy cabbage slaw.
• Beefy Swap: Use ground beef or pork instead of turkey (drain extra fat).
• Thai Twist: Swap teriyaki for peanut sauce + lime juice. Garnish with cilantro!

Wyatt’s Whispered Wisdom

This recipe’s evolved more than my taste in aprons! Early versions used bottled sauce so sugary it made my teeth buzz. Now? I balance it with a splash of low-sodium soy sauce. Funny story: Once subbed frozen Brussels sprouts for broccoli (don’t ask). Let’s just say… peas are non-negotiable now. The beauty? It’s fridge-forager friendly. Found bell peppers? Toss ’em in with the onions. Wilted spinach? Stir it in at the end. This dish forgives, adapts, and always delivers. Pro confession: I’ve eaten it straight from the skillet standing over the stove. Zero regrets.

Your Teriyaki Turkey Troubles, Solved

• “My sauce is too thin!” Simmer uncovered 1-2 extra mins to thicken. Or mix 1 tsp cornstarch with 1 tbsp cold water, stir in, and bubble 1 min. Boom—glossy glaze!
• “Veggies got mushy!” Keep ’em crisp by chopping broccoli small and adding peas LAST. Overcrowding the pan steams instead of sautés—use your biggest skillet!
• “Too salty?” Balance with a squeeze of lime or honey. Next time, use low-sodium teriyaki or dilute with ¼ cup water or broth.
• “Can I freeze it?” Absolutely! Skip the rice. Freeze in airtight containers for 3 months. Thaw overnight, reheat in a skillet with a splash of water.

Fuel Your Fun (Per Serving, Without Rice)

• Calories: 310
• Protein: 28g
• Carbs: 16g
• Fat: 15g
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Serves: 4

FINAL THOUGHTS

If there’s one dish that’s earned MVP status in my weeknight lineup, it’s this one. Teriyaki Ground Turkey with Broccoli & Peas is fast, flexible, and flat-out delicious—the kind of recipe that rescues dinner plans without breaking a sweat. Whether you’re cooking for the chaos of family life, meal-prepping for the week ahead, or just craving something cozy that isn’t pasta again (no offense, noodles), this one’s got your back. Toss it together once and you’ll see why it’s the skillet superstar that keeps making repeat appearances at my table—and hopefully yours too.