Ground Turkey Stir Fry (Printable Version)
Lean ground turkey and crisp broccoli tossed in a savory Asian-style sauce for a quick, healthy dinner.
# What You'll Need:
→ Protein
01 - 1 lb ground turkey
→ Vegetables
02 - 4 cups broccoli florets
03 - 1 red bell pepper, sliced
04 - 1 medium carrot, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Sauce
08 - 1/4 cup low-sodium soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp rice vinegar
13 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Garnish
14 - 1 tbsp toasted sesame seeds
15 - Fresh cilantro or sliced green onions
# Step-by-Step:
01 - Whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, and cornstarch slurry in a small bowl until combined. Set aside.
02 - Heat a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes. Transfer to a plate and set aside.
03 - Add a splash of oil to the same skillet if needed. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
04 - Add broccoli, bell pepper, and carrot. Stir fry for 3–4 minutes until just tender but still crisp.
05 - Return turkey to the skillet. Pour in sauce and toss everything together. Stir fry for 2–3 minutes until vegetables are coated and sauce thickens.
06 - Remove from heat. Garnish with sesame seeds and chopped green onions or cilantro if desired. Serve hot, with rice or noodles if preferred.
# Expert Advice:
01 -
- Ground turkey cooks so much faster than sliced meat which means dinner is ready in under 30 minutes
- The sauce hits that perfect balance of salty sweet and tangy that makes everyone reach for seconds
02 -
- A hot pan is non negotiable because if the pan is not hot enough your vegetables will steam instead of stir fry
- Cornstarch slurry must be whisked again right before adding because it settles quickly and you do not want lumps in your sauce
03 -
- Have all ingredients prepped and measured before you turn on the stove because stir fry happens fast and waits for no one
- Room temperature vegetables cook more evenly than cold ones straight from the fridge