Description
This Ground Turkey Stir Fry is a quick and healthy one-pan meal featuring lean ground turkey, crisp fresh vegetables, and a flavorful, tangy sauce made with soy, sesame oil, and ginger. Perfect for a weeknight dinner, it combines tender cooked turkey with sautéed zucchini, carrot, and bell pepper, all coated in a savory-sweet stir fry sauce with a subtle spicy kick. Serve it over jasmine rice for a satisfying and balanced dish the whole family will love.
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 (substitute)
- 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 (cornstarch slurry)
To Serve
- Jasmine rice
- Sliced green onions
- 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, ginger, and sriracha until well combined. Set aside to allow flavors to meld.
- Cook the turkey: Heat 2 teaspoons of neutral 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 cooked turkey to a clean plate and set aside.
- Stir fry the veggies: Return the skillet to the stove and heat the remaining teaspoon of oil. Add the sliced zucchini, grated carrot, diced red bell pepper, and the white and light green parts of the green onions. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Meanwhile, whisk together cornstarch and water in a small bowl to prepare the slurry.
- Combine and thicken the stir fry: Lower the heat to medium and add the cooked ground turkey back to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat evenly. Slowly add the cornstarch slurry while stirring continuously until the sauce thickens and evenly coats the turkey and veggies, about 1-2 minutes.
- Serve: Spoon the ground turkey stir fry over warm jasmine rice, garnish with the reserved green onion tops, and add extra hot sauce if desired. Store leftovers in an airtight container refrigerated and consume within 4 days.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- Fresh ginger adds the best flavor, but ground ginger can be substituted if needed.
- Adjust the amount of sriracha to suit your preferred spice level.
- Cook vegetables until tender-crisp to retain texture and nutrients.
- To make this recipe gluten-free, use tamari or gluten-free soy sauce.
