Ground Turkey Stir Fry with Vegetables and Asian Sauce Recipe

I absolutely love this Ground Turkey Stir Fry with Vegetables and Asian Sauce Recipe because it s quick, satisfying, and packs a ton of flavor without any fuss. It s the kind of dish that you can whip up on a busy weeknight, yet still impress yourself with how fresh and vibrant the veggies taste against that savory, slightly spicy sauce.

When I first tried this recipe, I was blown away by how well the ground turkey soaks up the Asian sauce and how the crunch of zucchini, carrot, and bell pepper offers such a delightful texture contrast. You ll find that this recipe is not only delicious but also nutritious, making it perfect for anyone looking for a comforting yet healthy dinner option.

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Ingredients You’ll Need

Each ingredient in this Ground Turkey Stir Fry with Vegetables and Asian Sauce Recipe plays an essential role in balancing flavors and textures. When shopping, look for fresh, crisp vegetables for the best results and ground turkey that s lean but still juicy.

• Low-sodium soy sauce: Keeps salt in check while delivering that unmistakable umami flavor.
• Water: To thin the sauce just enough without diluting flavors.
• Brown sugar: Adds subtle sweetness that balances the tang and spice.
• Rice vinegar: Brings a bright acidity that lifts the whole dish.
• Sesame oil: A little goes a long way adding that nutty depth.
• Fresh ginger or ginger paste: For zingy warmth; fresh always tastes best if you have the time.
• Sriracha: Adds heat – adjust to your tolerance or skip for mild if you prefer.
• Neutral cooking oil (canola, avocado, or olive oil): Perfect for sautéing without overpowering flavors.
• Ground turkey: Choose fresh lean turkey for a healthy protein base.
• Garlic powder: Easy seasoning that boosts savory notes without the fuss of fresh cloves.
• Zucchini: Quartered and sliced for crunch and a hint of sweetness.
• Carrot: Peeled and grated, adding a subtle earthiness and color pop.
• Red bell pepper: Diced for vibrant sweetness and texture.
• Green onions: Sliced white and light green parts cook in, dark green tops reserved for fresh garnish.
• Cornstarch: Whisked with water into a slurry to thicken the sauce to that perfect glossy coating.
• Jasmine rice: To serve – fragrant and fluffy, the perfect bed for soaking up all that saucy goodness.

Variations

I love mixing things up with this Ground Turkey Stir Fry with Vegetables and Asian Sauce Recipe – sometimes swapping veggies or dialing spice up or down depending on what I have on hand or who I m cooking for. Feel free to make this recipe your own and experiment with flavors!

• Swap the Protein: I ve tried this with ground chicken or even diced tofu for a vegetarian twist-both turn out amazing!
• Vegetable Variations: Broccoli florets, snap peas, or mushrooms are great additions when in season or pantry-ready.
• Adjust the Heat: If you re sensitive to spice, reduce or omit the sriracha; for spice lovers, add fresh chili flakes or chili garlic sauce.
• Low-Carb Option: Serve the stir fry over cauliflower rice instead of jasmine rice for a lighter meal.

How to Make Ground Turkey Stir Fry with Vegetables and Asian Sauce Recipe

Step 1: Whisk together the sauce

Start by combining your soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, and sriracha in a bowl. Whisk everything thoroughly until the sugar dissolves completely. This pre-made sauce lets the flavors mingle while you prepare the stir fry, so it tastes well-rounded and balanced once it hits the skillet.

Step 2: Cook the ground turkey

Heat 2 teaspoons of your neutral cooking oil in a large skillet over medium-high heat. Add the ground turkey and sprinkle garlic powder all over it. Use your spatula to break the turkey into small pieces, stirring frequently. You’ll want the meat to cook through evenly until no pink remains and it s lightly browned – about 6 to 8 minutes. Then, transfer it to a plate and set aside.

Step 3: Stir fry the vegetables

Add the remaining teaspoon of oil to the skillet. Toss in the zucchini, grated carrot, diced red bell pepper, and the white plus light green parts of the green onions. Stir fry these veggies for 3 to 5 minutes over medium-high heat until they re tender but still have a nice crunch – you don t want to overcook them or lose that freshness. While veggies cook, whisk 2 teaspoons cornstarch with 2 teaspoons water to make a slurry.

Step 4: Combine turkey, veggies, and sauce

Turn the heat down to medium, add the cooked turkey back into the skillet with the veggies, and stir it all together. Pour in your prepared Asian sauce and mix until everything is coated beautifully. Slowly drizzle in the cornstarch slurry while stirring constantly – this step is key! The sauce will thicken and form a shiny glaze over the turkey and vegetables, making it both tasty and visually appealing.

Step 5: Serve and enjoy

Spoon your stir fry generously over a bed of fluffy jasmine rice, then sprinkle the reserved green onion tops for a fresh burst of flavor and a pop of color. If you re feeling adventurous, add another dash of hot sauce or chili flakes on top. Dig in while it s warm – you re going to love every savory, spicy, tender bite.

How to Serve Ground Turkey Stir Fry with Vegetables and Asian Sauce Recipe

Garnishes

I always finish this stir fry with sliced green onion tops for crunch and freshness. Sometimes, I sprinkle toasted sesame seeds or a drizzle of extra sesame oil to amp up the nutty notes. A wedge of lime on the side can add a bright pop if you re craving something citrusy and fresh to cut through the richness.

Side Dishes

This recipe pairs beautifully with steamed jasmine rice, which soaks up the sauce perfectly. Alternatively, brown rice works if you want extra fiber, or cauliflower rice for a low-carb option. I ve also served it alongside simple steamed bok choy or a crisp Asian cucumber salad for extra freshness and crunch.

Creative Ways to Present

For a casual gathering, I like to serve this stir fry in individual bowls topped with sliced green onions and a drizzle of chili oil for a restaurant-style look. Another fun idea is to spoon it into lettuce cups for a fresh handheld bite that’s light and satisfying. If you want a colorful, family-style spread, place it alongside other Asian-inspired dishes like dumplings or spring rolls for a festive meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep well for up to 4 days. I recommend reheating gently to maintain the texture of the veggies and keep the meat moist. This makes a fantastic next-day lunch or quick dinner.

Freezing

Freezing the stir fry is totally doable, but I ve found the fresh veggies-especially zucchini and bell peppers-can get a bit softer after thawing. If you plan to freeze, I suggest undercooking the veggies slightly the first time so they don t turn mushy later. Store in freezer-safe containers for up to 3 months.

Reheating

For best results, reheat leftovers in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving works too, but stir halfway through to heat evenly. Try to avoid overheating, which can dry out the turkey and veggies.

FAQs

Final Thoughts

This Ground Turkey Stir Fry with Vegetables and Asian Sauce Recipe has honestly become one of my go-to meals whenever time is tight but I want something nourishing and full of flavor. The combination of lean protein, crisp veggies, and that tangy-spicy sauce just hits the spot every single time. I hope you give it a try soon – I promise it ll quickly become a favorite in your weeknight dinner rotation, just like it did for my family and me.

Ground Turkey Stir Fry with Vegetables and Asian Sauce Recipe

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• Author: Julia
• 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 flavorful and quick Ground Turkey Stir Fry made with fresh vegetables and a savory, slightly spicy sauce. Perfect for a healthy weeknight dinner, this recipe combines tender ground turkey, crunchy zucchini, carrots, and bell pepper, all coated in a delicious ginger and sriracha-infused sauce, 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 store-bought 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:

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

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Notes

• Use low-sodium soy sauce to control the salt content, but adjust based on your taste preferences.
• Fresh grated ginger adds the best flavor, but ground ginger works in a pinch.
• Neutral oils such as canola, avocado, or light olive oil are preferred for high-heat sautéing.
• If you prefer a thicker or thinner sauce, adjust the amount of cornstarch slurry accordingly.
• This recipe pairs beautifully with steamed jasmine rice but can also be enjoyed with brown rice or cauliflower rice for a low-carb variation.

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Nutrition

• Serving Size: 1 cup stir fry with 1/2 cup jasmine rice
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 2.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 70mg