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.
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 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
