Welcome, Guest: Join Nairaland / LOGIN! / Trending / Recent / New
Stats: 2,657,707 members, 6,238,179 topics. Date: Monday, 12 April 2021 at 08:13 AM

Oscarmills's Posts

Nairaland Forum / Oscarmills's Profile / Oscarmills's Posts

(1) (of 1 pages)

Health / Healthy Ground Turkey Teriyaki Rice Bowl by Oscarmills(m): 2:09pm On Dec 14, 2020
It Christmas, you got to eat
well and live healthy.
Health is the real wealth.


HOW TO COOK GROUND TURKEY

Ground turkey is a light, bright pink color when it’s raw or uncooked. As it cooks the color will change from pink to a light brown color. Seasoning is important, since it has a very mild flavor that takes on whatever flavors you add. It’s delicious with just a little garlic, onion and salt added but you can also add it to chili, spaghetti, tacos and more by changing the seasoning.
HOW TO MAKE TERIYAKI TURKEY RICE BOWLS
1. After cooking the meat with some onions and garlic, I grated a few carrots and chopped several stalks of broccoli very fine, and tossed them in with the meat. This gave the illusion that there weren’t very many vegetables in there, but they couldn’t avoid what they could see! *Note – if you are serving this as a rice bowl, you’ll want to start cooking the rice before you start cooking the meat.
2. The teriyaki sauce is made from scratch and is incredibly easy. Some readers have commented on the amount of sugar in the sauce, and you can see in the recipe notes that you can reduce the amount of sugar to your liking. Teriyaki sauce is typically sweet on it’s own, but you can adjust the levels based on your needs. It will still taste great!
3. The teriyaki sauce is combined with the meat and veggies and simmered for a few minutes to let the flavors blend and get all happy. Then scoop it on top of white or brown rice, noodles, into lettuce cups or even flour tortillas for some Asian-Mexican fusion!
Once the sauce is added, the veggies blend in nicely in these Teriyaki Turkey Rice Bowls. I’m happy. My kids are happy. It’s a win-win! My kids loved this dish, asking for seconds and if they could take it for lunch the next day in their thermoses. I’d call that a success.
They also love to eat their rice bowl with chopsticks. If you don’t have any, you can find them here, or try these adorable training chopsticks for kids.
CAN I USE GROUND BEEF INSTEAD OF TURKEY?
Yes, you absolutely can! Ground turkey recipes can easily swap ground beef, pork or chicken. You will want to make sure to drain it really well since ground beef lets out a lot of liquid, but it will work just as well as the ground turkey.
WHAT OTHER VEGETABLES CAN I USE FOR A RICE BOWL?
Feel free to customize this recipe to fit your own personal tastes. Use cut up veggies and sauté or steam them before adding them to the turkey and sauce.
Some other veggie options:
• Bell peppers
• Snow peas
• Water chestnuts
• Bok choy
• Bean sprouts
• Zucchini
• Corn
• Cauliflower
• Water chestnuts

TERIYAKI TURKEY RICE BOWL
The delicious, sweet teriyaki sauce and the (kind of) hidden veggies in this Teriyaki Turkey Rice Bowl makes this a healthy ground turkey recipe that your whole family will love!
INGREDIENTS
1x
2x
3x
Teriyaki Sauce
• 1/2 cup Low Sodium Soy Sauce
• 1/4 cup water
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons brown sugar or less as desired
• 2 tablespoons granulated sugar or less as desired
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons warm water
Ground Turkey
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 2 tablespoons minced garlic
• 1 pound Ground Turkey
• 1 cup finely chopped broccoli
• 2 large carrots peeled and grated
• 2 green onions diced, for garnish
• 4 cups cooked white or brown rice divided
INSTRUCTIONS
• Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
• In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
• Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
• Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
• Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
• Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
• Spoon meat over rice or noodles. Garnish with green onions and serve immediately.
NOTES
• Teriyaki Sauce is generally pretty sweet. However, feel free to cut back on the amount of sugar in the sauce. 1 tablespoon of each would suffice if you prefer a more savory than sweet flavor. 
• The nutritional information is based on serving this teriyaki turkey over white rice. Use brown rice or just less rice to reduce calories and carbs.
• Feel free to customize this recipe with your favorite vegetables.
NUTRITION
Calories: 380kcal
Carbohydrates: 56g
Protein: 27g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 925mg
Potassium: 543mg
Fiber: 2g
Sugar: 12g
Vitamin A: 4260IU
Vitamin C: 21mg
Calcium: 55mg
Iron: 2mg

HOW TO COOK GROUND TURKEY
Ground turkey is a light, bright pink color when it’s raw or uncooked. As it cooks the color will change from pink to a light brown color. Seasoning is important, since it has a very mild flavor that takes on whatever flavors you add. It’s delicious with just a little garlic, onion and salt added but you can also add it to chili, spaghetti, tacos and more by changing the seasoning.
HOW TO MAKE TERIYAKI TURKEY RICE BOWLS
1. After cooking the meat with some onions and garlic, I grated a few carrots and chopped several stalks of broccoli very fine, and tossed them in with the meat. This gave the illusion that there weren’t very many vegetables in there, but they couldn’t avoid what they could see! *Note – if you are serving this as a rice bowl, you’ll want to start cooking the rice before you start cooking the meat.
2. The teriyaki sauce is made from scratch and is incredibly easy. Some readers have commented on the amount of sugar in the sauce, and you can see in the recipe notes that you can reduce the amount of sugar to your liking. Teriyaki sauce is typically sweet on it’s own, but you can adjust the levels based on your needs. It will still taste great!
3. The teriyaki sauce is combined with the meat and veggies and simmered for a few minutes to let the flavors blend and get all happy. Then scoop it on top of white or brown rice, noodles, into lettuce cups or even flour tortillas for some Asian-Mexican fusion!
Once the sauce is added, the veggies blend in nicely in these Teriyaki Turkey Rice Bowls. I’m happy. My kids are happy. It’s a win-win! My kids loved this dish, asking for seconds and if they could take it for lunch the next day in their thermoses. I’d call that a success.
They also love to eat their rice bowl with chopsticks. If you don’t have any, you can find them here, or try these adorable training chopsticks for kids.
CAN I USE GROUND BEEF INSTEAD OF TURKEY?
Yes, you absolutely can! Ground turkey recipes can easily swap ground beef, pork or chicken. You will want to make sure to drain it really well since ground beef lets out a lot of liquid, but it will work just as well as the ground turkey.
WHAT OTHER VEGETABLES CAN I USE FOR A RICE BOWL?
Feel free to customize this recipe to fit your own personal tastes. Use cut up veggies and sauté or steam them before adding them to the turkey and sauce.
Some other veggie options:
• Bell peppers
• Snow peas
• Water chestnuts
• Bok choy
• Bean sprouts
• Zucchini
• Corn
• Cauliflower
• Water chestnuts

TERIYAKI TURKEY RICE BOWL
The delicious, sweet teriyaki sauce and the (kind of) hidden veggies in this Teriyaki Turkey Rice Bowl makes this a healthy ground turkey recipe that your whole family will love!
INGREDIENTS
1x
2x
3x
Teriyaki Sauce
• 1/2 cup Low Sodium Soy Sauce
• 1/4 cup water
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons brown sugar or less as desired
• 2 tablespoons granulated sugar or less as desired
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons warm water
Ground Turkey
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 2 tablespoons minced garlic
• 1 pound Ground Turkey
• 1 cup finely chopped broccoli
• 2 large carrots peeled and grated
• 2 green onions diced, for garnish
• 4 cups cooked white or brown rice divided
INSTRUCTIONS
• Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
• In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
• Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
• Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
• Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
• Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
• Spoon meat over rice or noodles. Garnish with green onions and serve immediately.
NOTES
• Teriyaki Sauce is generally pretty sweet. However, feel free to cut back on the amount of sugar in the sauce. 1 tablespoon of each would suffice if you prefer a more savory than sweet flavor. 
• The nutritional information is based on serving this teriyaki turkey over white rice. Use brown rice or just less rice to reduce calories and carbs.
• Feel free to customize this recipe with your favorite vegetables.
NUTRITION
Calories: 380kcal
Carbohydrates: 56g
Protein: 27g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 925mg
Potassium: 543mg
Fiber: 2g
Sugar: 12g
Vitamin A: 4260IU
Vitamin C: 21mg
Calcium: 55mg
Iron: 2mg

Hi I’m Oscar, CEO HealthyHome. I loves to cook, bake and create. All of the recipes and tips you will find here are created with a passion to maintain a loving healthy and illness free Home.
Follow me on Twitter(oscar_mills1) for your best food recipe this Christmas.

My recommended food thread to spice your Xmas; Edikan ikong with fufu, Amala with ewedu, okro stew with benku, Affang with ebba, kotobri stew with plantain, Italian Parmesan cheese sauce with rice...etc follow and ask for more!!!!!

1 Share

Nairaland / General / CRISPY HONEY CHICKEN Posted Byoscar Jasondecember 1, 2020posted Inuncategorized by Oscarmills(m): 8:05pm On Dec 13, 2020
Kick start your Christmas Eve period with sumptuous and healthy meals on your table.
Health is the real wealth, No Magic!!

I promise that this one is worth all the “work” of dredging, frying, moving, cooling and repeating. It really is!

HOW TO MAKE CRISPY
HONEY CHICKEN

Start by preparing all your ingredients. That way when it comes time to fry the chicken and make the sauce, you’re not spending that time gathering all the stuff and cutting chicken.

• Start by pouring 2″-3″ of vegetable or canola oil into large pan that high sides on it. It takes several minutes for oil to warm up so start this first. Don’t turn the burner on high heat, instead do medium-high heat and let it slowly come to temperature otherwise it will spatter oil all over when you put the chicken in it later.

• Cut the boneless, skinless chicken breasts into large bite-sized chunks. Place those in a bowl and sprinkle with some salt & pepper if wanted.

• In a bowl, stir together the ingredients for the flour dredge. All-purpose flour, chili powder, cumin, onion powder, and coriander.

• In a separate bowl measure out 1 1/2 cups of buttermilk.

• Add all the ingredients (except for the cornstarch/water) for the honey sauce into a saucepan and leave it on a stove top burner (not turned on) so it’s ready to go.

• Two pieces of chicken at a time (one in each hand) and coat each piece in the flour mixture, dip it into the buttermilk, and then back into the flour. Place into the hot oil and repeat about 4-5 more times for the first batch. Each batch should have about 14 pieces in it. Recipe will take about 3-4 batches to finish them all. If you use a large pan then you can obviously fit more than the 14 pieces of chicken. It does not have to be exact, just don’t over crowd the frying pan.

• Using tongs, remove the crispy chicken from the pan and place it on a plate that is lined with paper towel. Let it drain and cool while the next batch is cooking. Put the cooled, crispy chicken into a large bowl so the next batch can go on the paper towels.

• While the chicken is cooking, bring the honey sauce to a boil, once boiling add the cornstarch and water and bring it to another boil. Once boiling, let it cook for about 10 minutes and then reduce the heat and let it simmer. If it’s getting too thick add 1-2 tablespoons of water to thin it out.

• When all the chicken is done cooling, pour the sauce over the chicken and stir very gently to combine. Serve with cooked white rice and green onions.

HOW DO I KNOW WHEN THE OIL IS READY?

An easy way to tell if the oil is ready to fry the chicken in, simply take a wooden spoon and dip the end into the oil. If there are bubbles that vigourously start bubbling around the wooden spoon end, then it’s ready.

If the oil just kind of sits there and lightly bubbles up then it probably needs a few more minutes.

HOW DO I KNOW WHEN THE CHICKEN IS DONE FRYING?

Each batch should only take about 5-7 minutes and the crust should be a pale, golden brown color. Really, the only right way to know if the chicken is done is by using a thermometer and making sure the chicken is up to temperature, 165 degrees.

MY TIPS FOR THIS HONEY CHICKEN RECIPE

• Prepare to get messy when making this! You will get a thick coating of the flour/buttermilk mixture on your fingers. Just wash it off between each batch.

• Make sure the oil is not turned to very highest heat setting otherwise it will splatter at you when you put the chicken in. If it does splatter, simply turn the heat down before you add more chicken.

• Turn on the exhaust fan above the stove when making this to keep the “fried food” smell at bay.

• Start the sauce before you start cooking your first batch of chicken. The sauce is just fine simmering as the chicken finishes cooking. If it starts to get too thick, just add 1-2 tablespoons of water to thin it out.

Ingredients

Honey Sauce

• 1/2 cup Honey

• 2 tablespoons low sodium soy sauce

• 2 tablespoons water

• 1/4 teaspoon sesame oil

• 1 tablespoon apple cider vinegar or rice wine vinegar

• pinch of red pepper flakes (optional)

• 1 tablespoon cornstarch

• 1 tablespoon water

Chicken

• 3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces)

• 1 1/2 cups flour

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon coriander

• 1/2 teaspoon onion powder

• 1 1/2 cups buttermilk

• canola oil or vegetable oil (about 2″-3″ of oil in a skillet pan with sides)

Instructions

• Pour about 2″-3″ of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.

Make the Honey Sauce

• In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.

• In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.

• ** If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.

** The sauce is just fine simmering on the stove top while you’re frying the chicken batches.

Crispy Chicken

• Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk.

• Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken needs to be cooked through and up to temperature, 165 degrees.

• Place the cooked chicken on a paper towel lined plate.

• Continue cooking the remaining chicken in batches until done.

• Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.

• Serve with cooked rice and sliced green onions.

Notes

I find the sauce too sweet when I double it. If you want more sauce then you can try doing 1 1/2 times the sauce recipe. Again, I find it too sweet and I think the sauce as is, is perfect for the juicy crispy chicken. But double it or 1 1/2 times it, depending on your preference if you want some additional sauce to drizzle over the chicken & rice.

Nutrition

Calories: 378kcal | Carbohydrates: 52g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 380mg | Potassium: 569mg | Fiber: 1g | Sugar: 26g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

am so glad to be here. I love sharing recipes and I am very passionate about families sitting together at the table for dinner. Even if it’s takeout or a homecooked meal, eat together! I hope I can help you find some
delicious recipes that your family will love.

Please endeavor to share, like and follow me on Twitter oscar_mills1, my blog oscarjasonworld.home.bolg

(1) (of 1 pages)

(Go Up)

Sections: politics (1) business autos (1) jobs (1) career education (1) romance computers phones travel sports fashion health
religion celebs tv-movies music-radio literature webmasters programming techmarket

Links: (1) (2) (3) (4) (5) (6) (7) (8) (9) (10)

Nairaland - Copyright © 2005 - 2021 Oluwaseun Osewa. All rights reserved. See How To Advertise. 155
Disclaimer: Every Nairaland member is solely responsible for anything that he/she posts or uploads on Nairaland.