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
Units
Scale
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
