Description
This Ground Turkey Stir Fry is a quick and flavorful dish that combines tender ground turkey with a medley of colorful vegetables in a savory sauce. Serve over jasmine rice for a satisfying meal!
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 1/2 teaspoon ground ginger
- 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
Instructions
- Make the sauce. In a medium bowl or measuring cup, combine all the sauce ingredients. Set aside.
- Cook the turkey. In a large skillet over medium-high heat, cook the ground turkey in 2 teaspoons of oil. Season with garlic powder. Transfer cooked turkey to a plate.
- Stir fry the veggies. Return the skillet to heat, add another teaspoon of oil, and sauté zucchini, carrot, bell pepper, and green onion until tender crisp.
- Put it all together. Add back the cooked turkey to the skillet, pour in the sauce, and whisk in the cornstarch slurry until the sauce thickens and coats the turkey and vegetables evenly.
- Serve over jasmine rice, garnished with sliced green onions. Store leftovers in the refrigerator and consume within 4 days.
Notes
- Soy sauce: I recommend using low-sodium soy sauce for a less salty dish.
- Vegetable choices: Opt for quick-cooking veggies like snow peas or cabbage for variation.
- Nutrition estimate: Calculation is for the stir fry only, excluding rice.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
