- Mix the turkey and 2 ½ cups of the teriyaki marinade and sauce until well combined. 2. Heat ½ cup of the oil over medium-high heat. Add the teriyaki turkey mixture and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove the cooked turkey and set aside.
- Heat the remaining oil over medium-high heat. Add garlic and ginger and sauté until fragrant for 1-2 minutes.
- Add the vegetables and the remainder of the teriyaki marinade and sauce and stir-fry for 4-5 minutes or until the vegetables are tender-crisp. Add a small amount of water if the mixture becomes too dry.
- Return the cooked turkey and its juices with the vegetables. Stir well to combine and heat through.
- Serve the stir-fry over the cooked rice and garnish with the sesame seeds and scallions.
Teriyaki Turkey and Vegetable Stir-Fry
Yield
50
kikkoman products used:
ingredients
12.5 lbs. lean ground turkey
3 ½ cups Kikkoman Less Sodium, Gluten-Free Teriyaki Marinade & Sauce, divided 1 cup olive oil, divided
½ cup minced garlic
¼ cup minced ginger
1 ½ qt. red, orange, or yellow bell pepper, sliced
1 ½ qt. broccoli florets
1 ½ qt. snap peas
2 cups carrots, julienned
12 ½ qt. brown rice
2 Tbsp. sesame seeds, toasted for garnish
1 cup scallions, thinly sliced for garnish
directions
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