Cooking

• Heat a large skillet over medium heat and add the olive oil.
• When the oil shimmers, add the diced onion. Sauté 3–4 minutes until softened and translucent.
• Add the minced garlic and cook for 30–60 seconds until fragrant.
• Add the ground turkey and break it up with a spatula. Cook for 6–7 minutes, stirring occasionally, until no pink remains and the turkey is nicely browned in places.
• While the turkey cooks, whisk together soy sauce, 1/4 cup water, brown sugar, rice vinegar, sesame oil, and grated ginger in a small bowl.
• In another small bowl, stir the cornstarch into 1/4 cup cold water until smooth to make a slurry.
• Pour the soy-ginger sauce over the cooked turkey and stir. Bring to a gentle simmer and cook for 2–3 minutes to marry flavors.
• Pour in the cornstarch slurry while stirring. Simmer for 1–2 minutes until the sauce thickens and becomes glossy.
• If you like heat, stir in red pepper flakes to taste.
• Spoon the teriyaki turkey over warm rice, sprinkle with sliced green onions and sesame seeds, and serve immediately.