Description
This Ground Turkey Stir Fry recipe is a quick and flavorful meal perfect for busy weeknights. Combining lean ground turkey with colorful vegetables and a savory, tangy sauce, it offers a balanced dish served over fragrant jasmine rice. The stir-fry technique ensures a tender-crisp texture and vibrant flavors, enhanced with fresh ginger, garlic, and a hint of sriracha for a subtle heat.
Ingredients
Scale
For the Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 2 teaspoons sriracha
Main Ingredients
- 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)
- Jasmine rice, for serving
- Sliced green onions, for garnish
- Extra hot sauce (optional)
Instructions
- Make the sauce: In a medium bowl or measuring cup, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, and sriracha until well combined. Set aside to let the flavors meld.
- Cook the turkey: Heat 2 teaspoons of neutral cooking oil in a large skillet over medium-high heat. Add the ground turkey and sprinkle with garlic powder. Sauté, breaking the meat apart 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 1 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 the vegetables are tender-crisp. While vegetables cook, whisk together the cornstarch and water to make a slurry.
- Combine and thicken the stir fry: Lower the heat to medium, add the cooked ground turkey back into the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Slowly add the cornstarch slurry while stirring continuously until the sauce thickens, 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 any leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- Use low-sodium soy sauce to control salt levels in the dish.
- Fresh ginger provides the best flavor, but ground ginger is a suitable substitute.
- This recipe works well with any neutral oil like avocado, canola, or olive oil for sautéing.
- Make sure not to overcook the vegetables; they should remain tender-crisp for the best texture.
- Adjust sriracha to your preferred heat level or omit for a milder flavor.
- Serve over jasmine rice or substitute with brown rice or quinoa for a different grain option.
- Leftovers can be reheated in a skillet or microwave and consumed within 4 days for best quality.
