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
Units
Scale
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
