Description
This Ground Turkey Stir Fry is a quick and flavorful meal perfect for busy weeknights. It features lean ground turkey sautéed with fresh vegetables and a savory, slightly spicy sauce made from soy sauce, brown sugar, ginger, and sriracha. Served over fragrant jasmine rice, it offers a balanced mix of protein and veggies with a delightful Asian-inspired taste.
Ingredients
Scale
Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger (substitute)
- 2 teaspoons sriracha
Main Ingredients
- 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 (cornstarch slurry)
- Jasmine rice, cooked, for serving
- Sliced green onions, for garnish
- Extra hot sauce (optional)
Instructions
- Make the sauce: In a medium bowl or measuring cup, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, and sriracha until well combined. Set aside so the flavors can meld.
- Cook the turkey: Heat 2 teaspoons of neutral cooking oil in a large skillet over medium-high heat. Add the ground turkey and sprinkle with garlic powder. Sauté, breaking up the meat with a spatula, until fully cooked and no longer pink, about 5-7 minutes. Transfer the turkey to a clean plate and set aside.
- Stir fry the veggies: Return the skillet to medium-high heat and add the remaining 1 teaspoon of oil. Add sliced zucchini, grated carrot, diced red bell pepper, and the white and light green parts of the green onions. Stir-fry the vegetables for 3-5 minutes or until they are tender-crisp. While cooking, whisk together the cornstarch and water in a small bowl to make the slurry.
- Combine and thicken the stir fry: Lower heat to medium. Add the cooked ground turkey back into the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Slowly pour in the cornstarch slurry while continually stirring until the sauce thickens and evenly coats the turkey and vegetables, about 1-2 minutes.
- Serve: Spoon the ground turkey stir fry over warm jasmine rice. Garnish with the reserved dark green tops of the green onions. Add extra hot sauce if desired. Store any leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- Use lean ground turkey for a healthier option.
- If fresh ginger is unavailable, ground ginger works as a good substitute.
- The cornstarch slurry helps thicken the sauce to perfect consistency—don’t skip this step.
- Adjust the amount of sriracha to suit your heat preference.
- Vegetables can be swapped or added based on availability, such as snap peas or broccoli.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Serve immediately for best texture, but leftovers reheat well in a skillet or microwave.
