Ground Turkey Stir Fry is the ultimate weeknight hero—fresh veggies, juicy turkey, and a savory sauce all in one pan, ready in just 30 minutes! This colorful, crowd-pleasing dish is not only lightning-fast, but you’ll love how comforting and wholesome it tastes.
Why You’ll Love This Recipe
- Bursting With Color & Crunch: Every bite is packed with vibrant veggies and that irresistible tender-crisp texture.
- Super Fast Cleanup: One skillet and twenty minutes on the stove means minimal mess for a dish this satisfying.
- Make It Your Own: It’s endlessly customizable with whatever veggies you have on hand and as spicy (or mild!) as you like.
- Hearty & Healthy Comfort: Lean ground turkey gives you that “stick-to-your-ribs” feeling without the heaviness—perfect for busy nights or meal prep.
Ingredients You’ll Need
This Ground Turkey Stir Fry relies on a handful of simple ingredients you probably already have in your kitchen. Each one is chosen to deliver freshness, depth of flavor, and that classic stir fry bite.
- Ground turkey: Lean, protein-rich, and beautifully versatile—it soaks up all the delicious flavors.
- Low-sodium soy sauce: Forms the flavorful base of the sauce without overpowering saltiness.
- Brown sugar: Just a touch for balancing the savory and spicy notes with gentle sweetness.
- Rice vinegar: Adds a subtle, tangy kick to perk up the sauce.
- Sesame oil: Infuses the stir fry with that addictive, nutty aroma.
- Fresh ginger (or ginger paste): Bright, zesty, and warming—use fresh for that extra zing.
- Sriracha: Brings delightful warmth—control the amount for your preferred level of heat.
- Neutral cooking oil: Helps brown the turkey and sauté veggies without competing flavors.
- Garlic powder: A pantry shortcut for infusing garlicky goodness.
- Zucchini: Mild, slightly sweet, and the perfect absorber of the stir fry sauce.
- Carrot: Adds a pop of color and a satisfying, subtle sweetness.
- Red bell pepper: For crunch, color, and juicy flavor.
- Green onions: Both cooked and as a topping, they lend freshness and a light oniony bite.
- Cornstarch + water: The magic duo for thickening the sauce and giving it that luscious, glossy finish.
- Jasmine rice (for serving): Pillowy soft and fragrant—ideal for soaking up all the saucy goodness.
Variations
One of the joys of Ground Turkey Stir Fry is how forgiving and customizable it is. Whether you’re swapping veggies, skipping sugar, or adapting to dietary needs, you can truly make it your own.
- Switch up the veggies: Try snow peas, shredded cabbage, or quick-cooking broccoli instead of (or alongside) the classics.
- Make it gluten-free: Simply swap the soy sauce for tamari or coconut aminos for a completely gluten-free meal.
- Turn up (or down) the heat: Skip the sriracha for a kid-friendly version, or add chili flakes for an extra fiery kick.
- Try ground chicken or beef: Both work beautifully if you want to experiment with different flavors and textures.
How to Make Ground Turkey Stir Fry
Step 1: Whisk Together the Sauce
Begin by adding the soy sauce, water, brown sugar, rice vinegar, sesame oil, fresh ginger, and sriracha to a bowl or glass measuring cup. Whisk thoroughly until the sugar dissolves and the mixture looks glossy—this blend is where all the magic starts!
Step 2: Brown the Ground Turkey
Heat 2 teaspoons of neutral oil in a large skillet over medium-high heat. Add the ground turkey, sprinkle in the garlic powder, and sauté—breaking it up as you go—until no pink remains and it’s nicely golden in spots. Scoop the cooked turkey out onto a clean plate so it doesn’t get overcooked.
Step 3: Sauté the Veggies
Add your last teaspoon of oil to the same skillet, then toss in the zucchini, carrot, bell pepper, and sliced green onion (white and light green parts only). Stir fry for 3–5 minutes until the veggies are just tender and still delightfully crisp—don’t forget to whisk up your cornstarch slurry while these cook!
Step 4: Bring It All Together
Turn your skillet’s heat down to medium. Return the browned turkey to the skillet, add all the sauce, and toss everything together so each bite is coated in flavor. Pour in the cornstarch slurry and continue tossing until the sauce thickens and clings to the turkey and veggies—it only takes a minute or two!
Step 5: Serve and Enjoy
Transfer the Ground Turkey Stir Fry over fluffy jasmine rice, sprinkle with reserved green onions, and add a little extra sriracha if you like it spicy. It’s so satisfying, you’ll want to go in for seconds!
Pro Tips for Making Ground Turkey Stir Fry
- Sauce Perfection: Whisk the sauce until sugar is fully dissolved—this helps flavors meld and keeps your dish from tasting too salty or sweet in one bite.
- Veggie Texture Control: Slice or shred vegetables thinly to ensure they cook quickly and stay bright and crisp, avoiding the dreaded soggy stir fry.
- Don’t Overcrowd the Skillet: If your skillet is too full, cook the veggies in two batches to ensure even sautéing and that perfect tender-crisp bite.
- The Cornstarch Slurry Trick: Add the slurry at the end and stir constantly—it thickens in seconds, giving you that gorgeous, glossy coating without clumps.
How to Serve Ground Turkey Stir Fry
Garnishes
A shower of thinly sliced green onions brings a fresh pop and a burst of color when sprinkled on top. For a little extra crunch, toasted sesame seeds or chopped dry-roasted peanuts are fantastic—don’t forget an extra drizzle of sriracha for the heat lovers!
Side Dishes
While fluffy jasmine rice is a classic pairing for Ground Turkey Stir Fry, you can lighten things up with cauliflower rice or pile it into lettuce cups for a low-carb spin. For a heartier meal, try it alongside steamed edamame or a quick cucumber salad.
Creative Ways to Present
Spoon the stir fry into meal prep bowls for grab-and-go lunches, or stuff it into hollowed-out bell peppers for a fun, edible serving “bowl.” If you’re feeling playful, wrap it up burrito-style in large lettuce leaves—it’s like a stir fry taco party!
Make Ahead and Storage
Storing Leftovers
Let any leftover stir fry cool completely before transferring to an airtight container. Stored in the fridge, it’ll stay delicious and fresh for up to four days—perfect for easy lunches or last-minute dinners.
Freezing
Ground Turkey Stir Fry freezes beautifully! Once cooled, spoon portions into freezer-safe containers or heavy-duty bags. It’ll keep for up to two months. Thaw overnight in the fridge, and you’re all set for a homemade dinner in minutes.
Reheating
For best results, reheat in a skillet over medium heat with a splash of water to keep the sauce smooth and glossy. If you’re in a hurry, pop individual portions in the microwave, stirring once halfway through to heat evenly.
FAQs
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Can I use frozen vegetables instead of fresh?
Absolutely! Frozen veggies make Ground Turkey Stir Fry even quicker. No need to thaw—just add them straight to the skillet after browning the turkey. They may release a bit more moisture, but the stir fry will still turn out tasty.
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Is this recipe suitable for meal prep?
Yes! In fact, Ground Turkey Stir Fry is one of the best meal prep recipes because it keeps well and reheats beautifully. Divide into single-serve containers with rice and garnish when ready to eat.
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Can I make this stir fry without soy sauce?
Yes—just substitute coconut aminos or tamari for a soy-free or gluten-free option. Start with the same amount, then adjust to taste since some brands have different salt levels.
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How do I avoid dry or bland ground turkey?
Be sure not to overcook the turkey, and don’t skip seasoning it in the pan. With a savory sauce and plenty of juicy veggies, ground turkey in this stir fry always turns out flavorful and moist!
Final Thoughts
If you need a quick, wholesome dinner that never gets boring, Ground Turkey Stir Fry is your answer. Give it a try—you’ll fall for its vibrant flavors, easy prep, and total flexibility in your kitchen. Happy stir frying!
Print
Ground Turkey Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A delicious and easy Ground Turkey Stir Fry recipe with a flavorful homemade sauce and a mix of colorful vegetables. Perfect for a quick weeknight dinner!
Ingredients
For the sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger or store-bought ginger paste
- 2 teaspoons sriracha
For the stir fry:
- 3 teaspoons neutral cooking oil, divided
- 1 lb ground turkey
- 1 teaspoon garlic powder
- 1 zucchini, quartered and sliced
- 1 large carrot, peeled and grated
- 1 red bell pepper, diced
- 3 stalks green onion, white and light green part, sliced
- 2 teaspoons cornstarch, whisked with 2 teaspoons water
Serve with:
- jasmine rice
- sliced green onions
- more hot sauce
Instructions
- Make the sauce. In a medium bowl or measuring cup, add all the ingredients for the sauce. Whisk until well combined and set aside.
- Cook the turkey. In a large skillet over medium-high heat, add 2 teaspoons of oil, then the ground turkey. Season with garlic powder. Sauté the turkey, breaking it up into smaller pieces, until it’s fully cooked and no longer pink. Transfer the cooked turkey to a clean plate.
- Stir fry the veggies. Return the skillet to heat and add another teaspoon of oil. Add the diced zucchini, grated carrot, diced bell pepper and sliced green onion. Sauté until tender crisp, about 3-5 minutes. While the veggies are cooking, whisk together the cornstarch and water in a small bowl to make a slurry.
- Put it all together. Once the veggies reach your desired texture, turn the heat down to medium, add back the cooked turkey and mix until well combined. Pour in the sauce and mix until the stir fry is well coated, then whisk in the cornstarch slurry. Continue to mix until the thickened sauce creates an even coating on the turkey and vegetables.
- Serve with rice and sliced green onion garnish. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.
Notes
- Soy sauce: I highly recommend using a low-sodium variety. Regular soy sauce can make the dish too salty.
- Vegetable choices: Use vegetables that cook quickly for optimal results. Shred the carrot finely to ensure quick cooking. Other quick-cooking veggies like snow peas or bean sprouts can be substituted.
- Nutrition estimate: for the stir fry only (does not include rice).
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
