If you’re looking for a quick, tasty, and healthy meal that you can whip up on a weeknight without any stress, this Ground Turkey Stir Fry Recipe is going to be your new best friend. I absolutely love how colorful and fresh the veggies stay, while the sauce brings this perfect balance of sweet, tangy, and spicy that makes every bite pop. Plus, ground turkey is lean and cooks super fast, so you’ll get dinner on the table in no time.
When I first tried this Ground Turkey Stir Fry Recipe, I was amazed at how effortlessly it came together, yet tasted like I’d spent hours in the kitchen. You’ll find that it’s ideal for busy families, meal preppers, or anyone who craves something light but satisfying. I’m excited to share all my tips, so you can nail this recipe with confidence and maybe even make it a weekly staple like I have!
Why You’ll Love This Recipe
- Fast and Easy: From start to finish, this Ground Turkey Stir Fry Recipe takes just about 30 minutes—perfect for busy nights.
- Healthy & Lean Protein: Using ground turkey keeps the dish light but still packed with satisfying protein.
- Flavorful Sauce: The sweet, spicy, and tangy sauce brings everything together for a vibrant, crave-worthy taste.
- Flexible & Customizable: You can easily swap veggies or add your favorite heat level to make it your own.
Ingredients You’ll Need
The ingredients in this Ground Turkey Stir Fry Recipe work beautifully together to create a perfect harmony of savory, sweet, and spicy flavors. Shopping tip: opt for fresh veggies and good-quality ground turkey to get the best taste and texture.
- Low-sodium soy sauce: Keeps the salt content in check while delivering that umami punch.
- Water: Helps balance the sauce and keeps it from drying out during cooking.
- Brown sugar: Adds just the right amount of sweetness to contrast the tang and heat.
- Rice vinegar: Gives a subtle, bright tang that elevates the overall flavor.
- Sesame oil: Brings a rich, nutty aroma that’s classic to Asian stir fries.
- Fresh grated ginger (or paste): For that vibrant, warming zing—don’t skip this!
- Sriracha: Adds kick and flavorful heat, but you can adjust it to your liking.
- Neutral cooking oil: Such as canola, avocado, or olive oil for sautéing.
- Ground turkey: Your lean protein star of the dish.
- Garlic powder: A quick way to add garlic flavor without peeling and mincing.
- Zucchini: Adds great texture and freshness, sliced into bite-sized pieces.
- Carrot: Grated for sweetness and color.
- Red bell pepper: For crunch and vibrant color.
- Green onion (white & light green parts): Gives a mild onion flavor; reserve tops for garnish.
- Cornstarch: Used with water to thicken the stir fry sauce into a glossy coating.
- Jasmine rice (to serve): Fragrant and perfect for soaking up all those delicious flavors.
Variations
I’ve played around with this Ground Turkey Stir Fry Recipe in so many ways, and honestly, it’s fun to make it your own. Whether you want to swap veggies based on what’s fresh or adjust the heat, you can tailor it to your taste buds and pantry.
- Veggie swaps: I sometimes use snap peas, mushrooms, or broccoli instead of zucchini and bell peppers depending on what’s in season or what I have on hand.
- Protein alternatives: If you’re not into turkey, ground chicken or even crumbled tofu work surprisingly well.
- Spice level up: I’ve added extra sriracha or a pinch of red pepper flakes when I’m craving more heat, and it never disappoints.
- Make it gluten-free: Swap out soy sauce for tamari to keep it safe without losing that savory depth.
How to Make Ground Turkey Stir Fry Recipe
Step 1: Whisk up the sauce first
I like to start by combining all the sauce ingredients—soy sauce, water, brown sugar, rice vinegar, sesame oil, fresh ginger, and sriracha—in a medium bowl. Whisk everything together until the sugar dissolves. Having this ready before you cook helps streamline everything once the stir fry is underway.
Step 2: Cook the turkey just right
Heat 2 teaspoons of your choice neutral oil in a large skillet over medium-high heat. Add the ground turkey and sprinkle garlic powder over it. Break the turkey up into small chunks as it cooks, stirring often to avoid clumps. When the meat turns completely opaque and you don’t see any pink, it’s done! Then transfer it to a clean plate so you have space for the veggies next.
Step 3: Sauté your fresh veggies
Add the remaining 1 teaspoon of oil to the same skillet, then toss in zucchini, grated carrot, bell pepper, and the white and light green parts of the green onion. Cook over medium-high heat until the veggies are tender-crisp—that usually takes about 3 to 5 minutes. This quick cooking keeps them vibrant and adds a satisfying crunch.
Step 4: Bring it all together with sauce and cornstarch slurry
Lower the heat to medium, then return the cooked turkey to the skillet with the veggies. Give it all a good mix. Pour in the sauce you made earlier and stir to coat everything evenly. Next, whisk together cornstarch and water in a small bowl to create a slurry, then add it to the pan. Keep stirring gently until the sauce thickens and turns glossy, coating every piece beautifully.
Step 5: Serve hot and enjoy
Serve your delicious ground turkey stir fry over fluffy jasmine rice, topped with the reserved dark green tops of the green onion and a splash more of sriracha if you like. It’s a total crowd-pleaser at our house and comes together faster than you’d think.
Pro Tips for Making Ground Turkey Stir Fry Recipe
- Don’t Overcrowd the Pan: Cooking turkey and veggies in batches if needed ensures even cooking and browning.
- Use Fresh Ginger: Fresh grated ginger makes a huge flavor difference compared to ground or bottled paste—it’s worth the tiny bit of effort.
- Cook Sauce Last: Adding sauce at the end keeps veggies crisp and vibrant, plus you can adjust seasoning as you go.
- Make Slurry Right Before Use: Whisk cornstarch with water just before adding to avoid lumps and get that perfect silky sauce finish.
How to Serve Ground Turkey Stir Fry Recipe
Garnishes
I always top this stir fry with the dark green parts of the sliced green onions for a fresh pop of color and mild oniony crunch. A sprinkle of toasted sesame seeds also adds a lovely nutty crunch that I can’t resist sometimes. If you like an extra spicy kick, a drizzle of sriracha right on top seals the deal.
Side Dishes
This stir fry is fantastic served over jasmine rice, which absorbs the sauce beautifully. I’ve also served it with cauliflower rice for a lighter option. For a more complete meal, a simple cucumber salad or steamed edamame on the side balances the whole plate nicely.
Creative Ways to Present
For a fun weeknight dinner, serve the Ground Turkey Stir Fry Recipe in lettuce cups for a handheld twist that’s always a hit, especially with kids. On special occasions, plating it in stylish bowls topped with finely chopped fresh herbs like cilantro or a squeeze of lime adds a bright, refreshing note and an elevated look.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container placed in the fridge, and they usually keep well for up to 4 days. I’ve noticed that if you wait too long, the veggies soften more, so it’s best enjoyed within a couple of days for maximum crispness.
Freezing
This Ground Turkey Stir Fry Recipe freezes surprisingly well. Portion it out into freezer-safe containers or bags, and it’ll keep for about 2 to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer warming it gently in a skillet over medium heat with a splash of water or broth to bring back some moisture and loosen the sauce. It helps keep the veggies from getting too mushy. If you’re in a rush, the microwave works fine—just cover loosely and stir halfway through.
FAQs
-
Can I use ground chicken instead of ground turkey in this stir fry?
Absolutely! Ground chicken is a great substitute and cooks similarly to ground turkey. Just follow the same cooking steps, but make sure it’s fully cooked through before mixing it back with the veggies and sauce.
-
What if I don’t have fresh ginger on hand?
You can substitute with about ½ teaspoon of ground ginger, but fresh ginger really does bring more brightness and warmth. A little freshly grated or jarred ginger paste can also work in a pinch to keep the flavors vibrant.
-
Is this recipe gluten-free?
The recipe isn’t gluten-free as written because soy sauce generally contains gluten. However, you can swap soy sauce for tamari or a gluten-free soy sauce alternative to make the dish completely gluten-free without sacrificing flavor.
-
How do I prevent the turkey from drying out?
Turkey can dry out if overcooked or cooked at too high heat for too long. I recommend cooking it just until it’s no longer pink and then removing it from the pan while you cook the veggies. This keeps it juicy and tender when mixed back with the sauce later.
Final Thoughts
This Ground Turkey Stir Fry Recipe is one of those meals that feels like a warm hug after a busy day—simple, flavorful, and packed with good-for-you ingredients. I hope you enjoy making it as much as I do, and find it becomes a go-to option when you want delicious dinner without fuss. Trust me, once you try it, your family will be asking for it again and again!
Print
Ground Turkey Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Fat
Description
This Ground Turkey Stir Fry is a quick and flavorful weeknight meal featuring lean ground turkey and vibrant vegetables tossed in a tangy, slightly spicy sauce. Ready in just 30 minutes, it pairs perfectly with jasmine rice for a wholesome and satisfying dinner.
Ingredients
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger or store-bought ginger paste (can substitute 1/2 teaspoon ground ginger)
- 2 teaspoons sriracha
For the Stir Fry:
- 3 teaspoons neutral cooking oil, divided (canola, avocado or olive oil all work)
- 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 part, sliced (reserve dark green tops for garnish)
- 2 teaspoons cornstarch, whisked with 2 teaspoons water
To Serve:
- Jasmine rice
- Sliced green onions
- More hot sauce (optional)
Instructions
- Make the sauce: In a medium bowl or measuring cup, combine the soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, and sriracha. Whisk thoroughly until the sugar dissolves and the mixture is well blended. Set aside.
- Cook the turkey: Heat 2 teaspoons of the neutral oil in a large skillet over medium-high heat. Add the ground turkey and sprinkle with garlic powder. Sauté the turkey, breaking it into small pieces with a spatula, until fully cooked through and no longer pink. Transfer the cooked turkey to a clean plate and set aside.
- Stir fry the vegetables: Return the skillet to the stove and add the remaining 1 teaspoon of oil. Toss in the zucchini, grated carrot, red bell pepper, and the white and light green parts of the green onions. Stir fry for 3 to 5 minutes until the vegetables are tender-crisp. While the veggies cook, whisk the cornstarch and water together in a small bowl to create a slurry.
- Combine and finish: Reduce the heat to medium. Return the cooked turkey to the skillet with the vegetables and stir to combine evenly. Pour in the prepared sauce and stir until everything is well coated. Slowly whisk in the cornstarch slurry, stirring continuously until the sauce thickens and forms an even glaze over the meat and vegetables.
- Serve: Spoon the stir fry over cooked jasmine rice and garnish with reserved dark green onion tops. Add additional hot sauce if desired. Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- Use low-sodium soy sauce to control the salt content, but adjust based on your taste preferences.
- Fresh grated ginger adds the best flavor, but ground ginger works in a pinch.
- Neutral oils such as canola, avocado, or light olive oil are preferred for high-heat sautéing.
- If you prefer a thicker or thinner sauce, adjust the amount of cornstarch slurry accordingly.
- This recipe pairs beautifully with steamed jasmine rice but can also be enjoyed with brown rice or cauliflower rice for a low-carb variation.
