Ground Turkey Stir Fry with Ginger-Sriracha Sauce Recipe

I absolutely love this Ground Turkey Stir Fry with Ginger-Sriracha Sauce Recipe because it s quick, flavorful, and perfect for busy weeknights when you want something healthy but exciting. The zing of fresh ginger combined with the kick of sriracha gives it a spicy-sweet balance that keeps my family coming back for seconds.

When I first tried this dish, I was amazed at how simple ingredients could come together with such depth of flavor. You ll find that this stir fry not only satisfies cravings for takeout but also lets you enjoy a homemade meal that s light and nourishing. It s a recipe worth trying when you want a fuss-free dinner that feels anything but ordinary.

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Ingredients You’ll Need

All the ingredients in this Ground Turkey Stir Fry with Ginger-Sriracha Sauce Recipe come together like old friends. Each one plays a crucial role in building layers of flavor and texture, so I recommend grabbing the freshest veggies you can find for the best results.

• Low-sodium soy sauce: Keeps saltiness in check so the sauce isn t overpowering.
• Water: Helps thin out the sauce slightly for a perfect coating on everything.
• Brown sugar: Adds just the right touch of sweetness balancing the heat.
• Rice vinegar: Brightens the sauce with a hint of acidity.
• Sesame oil: Delivers that toasty, nutty aroma essential to stir fry dishes.
• Fresh grated ginger (or ginger paste): My secret weapon for that fresh, zesty bite.
• Sriracha: Brings the spicy kick; adjust to your heat preference.
• Neutral cooking oil (canola, avocado, or olive oil): Ideal for sautéing without burning.
• Ground turkey: Lean protein that cooks quickly and soaks up flavors beautifully.
• Garlic powder: Simple seasoning that deepens the savory notes.
• Zucchini: Adds freshness and crunch; slice quartered for even cooking.
• Carrot: Grated to cook quickly and add a subtle sweetness.
• Red bell pepper: For a pop of color and juicy texture.
• Green onions (white/light green parts): Stirred in for brightness, reserve tops for garnish.
• Cornstarch: Mixed with water to thicken the sauce perfectly.
• Jasmine rice: The ideal fluffy base to serve your stir fry over.

Variations

I like to mix things up depending on what s in my fridge or my mood-this Ground Turkey Stir Fry with Ginger-Sriracha Sauce Recipe is super flexible. Feel free to swap veggies or tweak the spice level to make it your own; I ve found it always turns out great no matter what.

• Vegetable swap: Sometimes I use snap peas or broccoli instead of zucchini for an extra crunch-try what you love or have on hand.
• Heat level: If you re sensitive to spice, start with half the sriracha and add more once it s done cooking.
• Make it low-carb: Serve over cauliflower rice instead of jasmine rice; it s just as satisfying.
• Protein alternative: Ground chicken or even tofu work well if you want a different twist.

How to Make Ground Turkey Stir Fry with Ginger-Sriracha Sauce Recipe

Step 1: Whisk Together the Flavor-Packed Sauce

Before you heat up your pan, mix the soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, and sriracha in a medium bowl or measuring cup. Whisk until the sugar dissolves completely-this blend is what makes the dish sing. Setting it aside here lets you focus on cooking without doubling back.

Step 2: Cook the Ground Turkey Perfectly

Heat 2 teaspoons of your chosen neutral oil in a large skillet over medium-high heat. Add the ground turkey and sprinkle it evenly with garlic powder. Break it up into small pieces with your spatula and cook until it s no longer pink, roughly 5-7 minutes. Don t rush this step-fully cooking the turkey ensures a nice texture without any raw spots. Once done, transfer it to a plate and keep it warm.

Step 3: Stir Fry the Fresh Veggies

In the same skillet, add the last teaspoon of oil and toss in zucchini, grated carrot, diced red bell pepper, and the white/light green parts of the green onions. Stir fry for about 3 to 5 minutes, until the vegetables are tender but still have some bite-this crunch really makes the dish lively. While the veggies cook, whisk together your cornstarch and water to prepare the thickening slurry.

Step 4: Bring It All Together with the Sauce

Turn the heat down to medium, add the cooked turkey back into the skillet with the veggies, and pour in your pre-made ginger-sriracha sauce. Stir everything well so that each piece is coated in the delicious sauce. Slowly pour in the cornstarch slurry while stirring continuously-this is the magic moment where the sauce thickens up into a shiny, irresistible glaze. Give it about a minute to reach perfect consistency but avoid overcooking so the sauce stays silky.

Step 5: Serve Up and Enjoy

Spoon the stir fry generously over cooked jasmine rice and sprinkle the reserved green onion tops on for a fresh, colorful finish. If you want to turn up the heat even more, having some extra sriracha on the side is always a win. Dig in while it s hot-trust me, you re going to want seconds.

How to Serve Ground Turkey Stir Fry with Ginger-Sriracha Sauce Recipe

Garnishes

I always garnish with the dark green parts of the sliced green onions because they add a fresh pop of color and a light onion flavor that complements the savory stir fry perfectly. Sometimes, I ll sprinkle a few toasted sesame seeds on top too-they re subtle but add a great crunch.

Side Dishes

This stir fry pairs wonderfully with steamed jasmine rice, but my family also loves it with brown rice for a bit more fiber. If you re feeling low-carb, cauliflower rice or even a simple cucumber salad with a splash of vinegar really balance the dish.

Creative Ways to Present

For special occasions, I like serving this stir fry in hollowed-out bell pepper bowls or crispy wonton cups for a fun twist. It s a great way to make a simple dish feel festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and eat them within 3 to 4 days for best flavor and texture. The sauce stays nice and glossy, and the turkey reheats well without drying out if you add a splash of water while warming.

Freezing

Freezing this stir fry works great! Just cool it completely, portion it into freezer-safe containers, and freeze for up to 2 months. I recommend thawing overnight in the fridge before reheating to keep everything tender.

Reheating

I reheat leftovers in a skillet over medium heat with a little sprinkle of water to loosen the sauce. Stir gently until warmed through-this keeps the turkey juicy and the veggies crisp, almost like freshly made.

FAQs

Final Thoughts

This Ground Turkey Stir Fry with Ginger-Sriracha Sauce Recipe has become one of my go-to meals whenever I want something quick, healthy, and satisfying. It hits the right notes of spicy, sweet, and savory in a way that feels comforting yet exciting. I hope you enjoy making it as much as I do-it s one of those dishes I swear could turn any ordinary day into a deliciously memorable dinner.

Ground Turkey Stir Fry with Ginger-Sriracha Sauce Recipe

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• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

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Description

A quick and flavorful Ground Turkey Stir Fry featuring tender turkey, crisp vegetables, and a savory homemade sauce, perfect for a healthy weeknight dinner served over jasmine rice.

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Ingredients

Units USM Scale 1x2x3x

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 ginger paste (or 1/2 teaspoon ground ginger)
• 2 teaspoons sriracha

For the Stir Fry:

• 3 teaspoons neutral cooking oil (canola, avocado, or olive 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 parts sliced (reserve dark green tops for garnish)
• 2 teaspoons cornstarch, whisked with 2 teaspoons water

To Serve:

• Jasmine rice
• Sliced green onions
• More hot sauce (optional)

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Instructions

1. Make the sauce: In a medium bowl or measuring cup, combine soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, and sriracha. Whisk thoroughly until sugar dissolves and mixture is well blended. Set aside.
2. Cook the turkey: Heat 2 teaspoons of neutral oil in a large skillet over medium-high heat. Add ground turkey and sprinkle garlic powder. Sauté, breaking the turkey into small pieces with a spatula until fully cooked and no longer pink. Transfer to a clean plate and set aside.
3. Stir fry the vegetables: Return skillet to stove, add remaining 1 teaspoon of oil. Add zucchini, grated carrot, red bell pepper, and white/light green parts of green onions. Stir fry for 3-5 minutes until vegetables are tender-crisp. Whisk cornstarch and water together separately to prepare slurry.
4. Combine and finish: Reduce heat to medium. Return cooked turkey to skillet with vegetables, stir to combine evenly. Pour in prepared sauce and stir to coat all ingredients. Slowly whisk in cornstarch slurry, stirring continuously until sauce thickens and creates a glaze over meat and veggies.
5. Serve: Spoon stir fry over cooked jasmine rice. Garnish with reserved dark green onion tops. Add more hot sauce if desired. Store leftovers in airtight container in refrigerator; consume within 4 days.

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Notes

• Use low-sodium soy sauce to control salt but adjust to taste.
• Fresh grated ginger gives best flavor; ground ginger is a substitute.
• Neutral oils like canola, avocado, or light olive oil are best for high-heat cooking.
• Adjust cornstarch slurry amount to customize sauce thickness.
• Pairs well with steamed jasmine rice or alternatives like brown or cauliflower rice for a low-carb option.

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Nutrition

• Serving Size: 1 serving (about 1/4 of recipe excluding rice)
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 80mg