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