This Ground Turkey Stir Fry is made more than ANY other recipe at my house because it’s BIG on flavor with minimal effort! It’s on your table in less than 30 minutes with a tantalizing umami-rich garlic, ginger stir fry sauce you will crave. Use your favorite veggies, a bag of stir veggies or whatever you have on hand for a QUICK, healthy, wonderfully versatile stir fry that will shoot to the top of your family’s “favorite” list (shortcut variations included)!
Watch How to Make Stir Fry with Ground Turkey
FOR THE stir fry:
For the stir fry sauce:
Stir Fry Ground Turkey FAQs
To add flavor to stir-fry, use plenty of ginger and garlic sautéed the last 30 seconds with the vegetables. For a savory and umami-rich sauce, don’t skip the oyster sauce! Combine it with soy sauce, chicken (instead of water) and toasted sesame oil. I also like to use chili garlic sauce instead of sriracha for a kick of heat.
It depends on the recipe. For ground turkey stir fry, the ground turkey doesn’t need to be seasoned until after cooking. It will soak up the flavorful stir fry sauce as it simmers.
When stir-frying, avoid overcrowding the pan, as it can lead to steaming rather than frying. Additionally, resist the urge to constantly stir; allow the ingredients to sear and develop a flavorful crust in between tossing.
Ground turkey offers several health benefits, making it a nutritious choice for many. It is generally lower in fat compared to ground beef, especially if you choose lean or extra lean varieties. Turkey is a good source of protein, essential for muscle development and repair, and it contains important nutrients like selenium, which supports the immune system, and vitamin B6, crucial for brain development and function. Additionally, ground turkey can be a healthier alternative for those looking to reduce their red meat intake, potentially lowering the risk of certain health issues when part of a balanced diet.
Stir fry is best seasoned with aromatic ginger, garlic and onions. These aromatic ingredients add depth and complexity to the flavor profile, infusing the dish with a warm and savory undertone. Garlic brings a pungent nuttiness, onions add a spicy sweetness, while ginger adds a zesty, fresh, and slightly spicy kick. Additionally, both garlic and ginger offer potential health benefits, including anti-inflammatory and antioxidant properties, making them not only flavorful but also valuable additions to a nutritious meal.
The cornstarch in the stir fry sauce will thicken the sauce as it simmers with the vegetables for up to 2 minutes. If you still would like a thicker sauce, make a slurry by whisking 1 teaspoon cornstarch in 2 tablespoons chicken broth then adding to the simmering sauce. Repeat this as step as desired.
Your stir fry sauce will thicken more the longer it is simmers. If it simmers to the point of too thick, don’t worry! It is easy to thin by whisking in additional chicken broth.
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Stir Fry (Ground Turkey)
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STIR FRY SAUCE
STIR FRY (May sub veggies with 5-6 cups stir-fry veggies)
- 2 tablespoons neutral oil of choice (light olive oil, peanut, grapeseed, canola, sunflower)
- 1 pound ground turkey or turkey sausage
- 1/2 large yellow onion cut into 1/2” pieces (may sub 1 tsp onion powder)
- 3 cups broccoli florets (bite size)
- 3 carrots, thinly sliced
- 1 red bell pepper cut into 1” pieces
- 4 garlic cloves minced (may sub 1 tsp garlic powder)
- 2 teaspoons minced ginger (may sub ½ tsp ground ginger powder)
- 1 cup UNSALTED peanuts or cashews
- Make Sauce: Whisk Stir Fry Sauce ingredients together in a medium bowl; set aside. If skipping the fresh aromatics, add powders to the sauce (ginger, garlic and/or onion).
- Brown Turkey: Heat 1 tablespoon neutral oil in the same skillet over medium-high heat. Add turkey and cook while crumbling until browned. Remove to a plate using a slotted spoon. Wipe out skillet.
- Stir Fry Vegetables: To the now empty pan, heat one tablespoon oil over medium-high heat. Add broccoli, carrots, bell peppers and onions. Stir fry until vegetables are crisp tender, about 3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger to the veggies and stir fry 30 seconds.
- Add Sauce: Whisk Stir Fry Sauce (to recombine) and add to pan along with turkey. Bring the sauce to a simmer until sauce has thickened; 1-2 minutes. Stir in cashews or peanuts.
- Garnish: Garnish with additional chili sauce, green onions, salt and pepper to taste if desired.
- How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating in microwave: Microwave for one minute then at 15 second intervals until warmed through.
- How to reheat on the stove: Reheat over medium just until warmed through.
- Use ground chicken: Ground chicken, beef or pork all work in this recipe.
- Customize the stir fry sauce: The sauce is perfect for us, but you may find you like it sweeter, tangier, or spicier. Sweeten it up with honey or sugar, make it tangier with rice vinegar or spicier with chili sauce.
- Mix up vegetables: Mix and match the veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale, to create a different stir fry every time. Some options include mushrooms, snow peas, snap peas, zucchini, celery, baby corn, bean sprouts, cabbage, spinach and bok choy.
- SHORTCUT store-bought vegetables: Pick up a large bag or a few smaller bags of stir-fry vegetables for minimal chopping – you’ll need about 5-6 cups. Often the cauliflower and/or broccoli is extra large, so you may need to chop those in half as well as the baby carrots.
- Add water chestnuts: They would also be tasty!
- Gluten Free Stir Fry: Use gluten free soy sauce or tamari, and gluten free oyster sauce.
- Vegan Stir Fry: Use your favorite vegan meat substitute such as extra vegetables, mushrooms, Morning Star Crumbles, crumbled tofu or tempeh. Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes before crumbling and stir frying. Swap the chicken broth for vegetable broth and the oyster sauce for Lee Kum Kee Vegetarian Stir-Fry Sauce.
- Ground Turkey Egg Roll Bowl: Decrease the vegetables or swap them for matchstick carrots, mushrooms and julienned snow peas (see my Egg Roll in a Bowl recipe for measurements). Stir fry the vegetables with 5 cups thinly sliced cabbage or coleslaw mix, and cook just until cabbage is wilted to desired crisp-tenderness. Top with optional chow mien noodles.
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