If you’ve ever wondered how to transform your holiday leftovers into something exciting, I’m about to share a gem with you — a recipe that completely changed my approach to leftover meals: Leftover Turkey Stir Fry with Thai Basil and Veggies Recipe. It’s vibrant, fresh, and downright delicious, breathing new life into turkey with crisp veggies and aromatic Thai basil, plus a sauce that’s bursting with flavor. Trust me, once you try this, your leftover turkey will never be boring again!
Why You’ll Love This Recipe
- Quick and Easy: This stir fry whips up in about 30 minutes, perfect for busy weeknights or speedy lunch fixes.
- Flavor-Packed: The mix of Thai basil, fresh ginger, and tangy sauce will surprise you how much personality it adds to simple leftovers.
- Healthy & Colorful: Loaded with fresh veggies, it’s a fantastic way to sneak nutrients into your meal without sacrificing taste.
- Versatile: Whether you have turkey or any other leftover meat, this stir fry is easy to adapt to what you have on hand.
Ingredients You’ll Need
When you see the ingredients for this Leftover Turkey Stir Fry with Thai Basil and Veggies Recipe, you might be surprised at how simple and accessible they are. They work perfectly together — the aromatic Thai basil ties it all up beautifully, and the colorful veggies provide a delightful crunch.
- Neutral oil: I use peanut or vegetable oil because they don’t overpower the delicate Thai flavors and let the stir fry sizzle nicely.
- Green onions: Separating the white and green parts helps you layer flavors; the whites get cooked first for sweetness while the greens finish as a garnish.
- Thai-style chilis: Bird’s eye or serrano add just the right kick—adjust based on your heat tolerance.
- Garlic: Freshly minced garlic brings that irresistible, savory punch.
- Fresh ginger: Optional but highly recommended, it adds warmth and zing, sliced into thin matchsticks for quick cooking.
- Red bell pepper: Adds sweetness and vibrant color, thinly sliced to blend well with the other veggies.
- Snow peas or sugar snap peas: These add crunch and freshness; I love their natural sweetness here.
- Matchstick carrots: They cook quickly and maintain texture—you can usually find these pre-cut for convenience.
- Baby bok choy: Like the green onions, separate the white and green parts for perfectly cooked layers.
- Cooked turkey: Roughly chopped leftover turkey works beautifully—dark or white meat, whichever you prefer.
- Thai basil leaves: The star herb here; it adds a fragrant, slightly spicy touch that lifts the whole dish.
- Cooked white rice: The perfect bed for this saucy stir fry.
Variations
I love mixing things up with this leftover turkey stir fry. Sometimes I’ll swap in different veggies based on what’s fresh or what’s in my fridge—makes it really adaptable. Feel free to make it your own!
- Protein Swap: If you don’t have turkey, chicken, tofu, or even shrimp work wonderfully here.
- Veggie Variations: Bell peppers can be swapped for zucchini or broccoli florets, and snow peas for green beans.
- Heat Level: Add more or fewer Thai chilis or sriracha depending on how spicy you like it. I like a little tingle, but you can totally scale it back.
- Make It Paleo or Keto: Skip the sugar and soy sauce and try coconut aminos or just lime and fish sauce for a low-carb friendly version.
How to Make Leftover Turkey Stir Fry with Thai Basil and Veggies Recipe
Step 1: Prep your ingredients like a pro
Start by slicing all your veggies thinly and consistently—that’s key to an even cook! Separate the white and green parts of your green onions and baby bok choy because they each have different cooking times. Prepare the sauce by whisking together leftover turkey broth (or chicken stock), lime juice, fish sauce, soy sauce, sugar, and sriracha. Setting the sauce aside now means the stir fry flows seamlessly later.
Step 2: Get your wok or skillet nice and hot
Heat up your neutral oil over medium-high heat until it’s shimmering—that’s when you know it’s ready for action. Toss in the Thai chilies and white parts of the green onions, stirring frequently for 1–2 minutes to release their aroma. This creates a flavorful base you don’t want to skip.
Step 3: Add your veggies in stages
First, throw in the bell peppers and snow peas. Stir fry these for about 3-4 minutes so they retain a little crunch and bright color. Next, add the carrots and white parts of the bok choy, cooking for 2-3 minutes until just tender. This layering technique ensures everything is cooked perfectly without turning mushy.
Step 4: Flavor boost and turkey time
Now add the garlic and ginger — if you’re using it — along with your cooked turkey. Stir everything together and cook for another 1–2 minutes to heat the turkey through while letting those bold aromatics take center stage.
Step 5: Pour on the sauce and finish with basil
Pour the prepared sauce evenly over the stir fry, tossing quickly to coat every bite. Then, add the green parts of the bok choy and half of your Thai basil leaves. Stir just until the greens begin to wilt and everything smells incredible. Adjust the seasoning if needed — sometimes a dash more lime or fish sauce does wonders.
Step 6: Plate and garnish
Serve this vibrant stir fry over a bed of steaming white rice with a lime wedge on the side. Garnish with the green onion tops and remaining Thai basil leaves for extra freshness and flair. It looks so inviting and tastes even better!
Pro Tips for Making Leftover Turkey Stir Fry with Thai Basil and Veggies Recipe
- Prep Ahead: Chop all veggies and mix the sauce in advance to speed up cooking and avoid scrambling at the stove.
- High Heat is Key: Stir fries are all about quick cook times at high heat, so be sure your pan is hot before adding ingredients to keep everything crisp and bright.
- Use Fresh Thai Basil: This herb’s unique flavor is worth sourcing fresh—dried or frozen just won’t have the same punch.
- Don’t Overcrowd Your Pan: Stir fry in batches if needed; crowding causes steaming, which leads to soggy veggies.
How to Serve Leftover Turkey Stir Fry with Thai Basil and Veggies Recipe
Garnishes
I always sprinkle the green parts of green onions and some extra Thai basil leaves on top. Sometimes, a few chopped peanuts or a squeeze of fresh lime amps up the flavor and adds a delightful texture contrast.
Side Dishes
This stir fry goes great with a simple jasmine rice or brown rice to soak up all that amazing sauce. If you want something lighter, serve it alongside steamed noodles or even cauliflower rice for a low-carb twist.
Creative Ways to Present
For special dinners, I like serving the stir fry in pretty shallow bowls garnished with extra Thai basil and lime wedges on the side. Another fun idea is to stuff it into crunchy lettuce cups for an interactive meal that’s hands-on and fun.
Make Ahead and Storage
Storing Leftovers
I usually pop leftover stir fry into an airtight container and refrigerate it within two hours of cooking. It keeps well for 3-4 days, which is fantastic when you want a fast lunch that still feels fresh and flavorful.
Freezing
Freezing stir fry is totally doable, though the veggies can get a bit softer after thawing. I recommend freezing without the rice and reheating separately for best texture. When thawed, the sauce keeps the dish tasty, making it a convenient meal prep option.
Reheating
For reheating, I prefer tossing the leftovers back into a hot pan on the stove with a splash of water or broth to freshen it up rather than microwaving. This gives you a quick stir and revives a bit of that fresh-cooked texture and aroma.
FAQs
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Can I use fresh turkey instead of leftovers for this stir fry?
Absolutely! If you have fresh turkey, just cook it first (either pan-sear or roast), then chop and add it in the same way when you stir fry. The flavors and texture work wonderfully no matter what.
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What can I substitute if I can’t find Thai basil?
If Thai basil isn’t available, sweet basil or even fresh mint can work in a pinch. The flavor won’t be quite the same but will still add a lovely herbal freshness to the dish.
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Is this recipe spicy?
It can be as mild or spicy as you like! The Thai chilis and sriracha bring heat, but by adjusting or omitting them, you can tailor the spice level to your preference.
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Can I make this gluten-free?
Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce, and double-check that your fish sauce is gluten-free. Everything else in the recipe is naturally gluten-free.
Final Thoughts
I honestly can’t recommend this Leftover Turkey Stir Fry with Thai Basil and Veggies Recipe enough for turning those turkey scraps into something vibrant and exciting. It’s become one of my go-to quick meals that’s quickly assembled but still feels special and full of fresh flavors. Grab those leftover turkey pieces, some crisp veggies, and give this recipe a whirl—you’ll see how easy and satisfying dinner can be without much fuss!
Print
Leftover Turkey Stir Fry with Thai Basil and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-inspired
Description
This Leftover Turkey Stir Fry recipe transforms your cooked turkey into a vibrant, flavorful dish packed with fresh vegetables and an aromatic Thai-inspired sauce. Perfect for a quick and healthy weeknight meal, it combines crunchy bell peppers, sweet snap peas, and fragrant Thai basil, all stir-fried to perfection and served over steaming white rice.
Ingredients
Stir Fry
- 2 tbsp neutral oil such as peanut, canola, or vegetable
- 4 green onions, sliced (white and green parts separated)
- 1–2 Thai-style chilis such as bird’s eye or serrano, thinly sliced
- 4 cloves garlic, minced
- 1 large knob fresh ginger (optional), 2-3” long peeled and cut into thin matchsticks
- 1 red bell pepper, thinly sliced
- 1 cup snow peas or sugar snap peas
- 3/4 cup matchstick carrots (about 1 large carrot)
- 2 baby bok choy, sliced (white and green parts separated)
- 2–3 cups cooked turkey, roughly chopped
- 1/4 cup Thai basil leaves for garnish
- Cooked white rice for serving
Sauce
- 1/4 cup leftover turkey broth or premade chicken stock
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp low sodium soy sauce
- 2 tsp sugar or honey
- 2 tsp sriracha or red pepper sauce (optional)
Instructions
- Prep Vegetables and Sauce: Begin by slicing all vegetables thinly or chopping them into similarly sized pieces for even cooking. In a small bowl or measuring cup, combine the turkey broth, lime juice, fish sauce, soy sauce, sugar or honey, and sriracha (if using) to create the stir fry sauce. Set aside.
- Heat Oil and Cook Aromatics: Warm the neutral oil in a wok or large skillet over medium-high heat until it starts to glisten. Add the sliced chili and the white parts of the green onions, cooking for 1-2 minutes while stirring frequently to release their flavors.
- Add Vegetables in Stages: Add the red bell pepper and snow peas to the pan and stir fry for 3-4 minutes, ensuring to stir often. Next, add the carrots and the white parts of the bok choy, cooking everything for an additional 2-3 minutes.
- Add Ginger, Garlic, and Turkey: Stir in the ginger (if using), minced garlic, and the chopped leftover turkey. Cook for 1-2 minutes until the turkey is heated through.
- Add Sauce and Finish Cooking: Pour the prepared sauce evenly over the stir fry mixture. Quickly toss everything together to coat. Then add the green parts of the bok choy and half of the Thai basil leaves. Stir gently to combine and cook for another minute, adjusting seasoning if needed.
- Serve: Serve the stir fry hot over cooked white rice. Garnish with the remaining green onion tops and Thai basil leaves. Add a lime wedge on the side for extra tang if desired.
Notes
- Use a wok or a large skillet for even heat distribution and to achieve the proper stir fry technique.
- Adjust the number of chilis to control the spice level according to your preference.
- Fresh Thai basil is preferred for authentic flavor, but sweet basil can be used as a substitute.
- If leftover turkey broth is unavailable, chicken stock works well as a substitute for the sauce.
- For a gluten-free version, ensure the soy sauce is gluten-free.
- Stir fry vegetables quickly over high heat to keep them crisp and colorful.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
