Description
A quick and flavorful leftover turkey stir fry that combines fresh vegetables, aromatic herbs, and a tangy, savory sauce. Perfect for turning leftover turkey into a vibrant, satisfying weeknight dinner served with steamed white rice.
Ingredients
Scale
Vegetables and Protein
- 2 tbsp neutral oil such as peanut, canola, or vegetable oil
- 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
- ¾ cup matchstick carrots (about 1 large carrot)
- 2 baby bok choy, sliced, white and green parts separated
- 2-3 cups cooked turkey, roughly chopped
- ¼ cup Thai basil leaves for garnish
Sauce
- ¼ 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
Serving
- Cooked white rice for serving
Instructions
- Prepare the vegetables and sauce: Slice all vegetables thinly or chop into similar sized pieces for even cooking. In a small bowl or measuring cup, whisk together the leftover turkey broth, lime juice, fish sauce, soy sauce, sugar (or honey), and sriracha if using. Set this sauce aside.
- Heat the oil and aromatics: Warm the neutral oil in a wok or a large skillet over medium-high heat. Once the oil is shimmering, add the sliced chilis and the white parts of the green onions. Stir frequently and cook for 1 to 2 minutes until fragrant but not burnt.
- Add bell peppers and peas: Toss in the sliced red bell peppers and snow peas or sugar snap peas. Stir fry them vigorously for 3 to 4 minutes, keeping the vegetables crisp and colorful.
- Incorporate carrots and bok choy whites: Add the matchstick carrots and the white parts of the bok choy to the pan. Continue stir frying for another 2 to 3 minutes to slightly soften the vegetables while maintaining crunch.
- Add ginger, garlic, and turkey: If using ginger, add it now along with the minced garlic and roughly chopped cooked turkey. Stir continuously for 1 to 2 minutes ensuring the turkey is heated through and the garlic and ginger release their aromas.
- Pour in the sauce and finish cooking: Pour the prepared sauce evenly over the stir fry contents. Quickly toss everything together so the sauce coats all ingredients. Then add the bok choy green parts and half of the Thai basil leaves. Stir well to combine and adjust seasoning or add more sauce as desired.
- Serve and garnish: Serve the turkey stir fry hot over cooked white rice. Garnish with the tops of the green onions and the remaining Thai basil leaves. Add a lime wedge on the side for squeezing over before eating.
Notes
- Use leftover turkey broth for an added depth of flavor in the sauce; chicken stock works well as a substitute.
- Adjust the amount of chili and sriracha according to your preferred spice level.
- Fresh Thai basil is key to authentic flavor but can be substituted with sweet basil if unavailable.
- This recipe is highly flexible—feel free to add other vegetables like mushrooms or snap peas depending on availability.
- Serve immediately for best texture, as stir fried vegetables can become soggy if left standing.
Nutrition
- Serving Size: 1 cup stir fry with ½ cup cooked rice
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
