Description
A quick and flavorful ground turkey stir-fry loaded with fresh vegetables and a savory homemade stir-fry sauce. This healthy and colorful dish comes together in just 30 minutes, making it a perfect weeknight meal that’s both satisfying and nutritious.
Ingredients
Stir Fry Sauce
- 1/3 cup low sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon Asian chili sauce or Sriracha (adjust to taste)
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
Main Ingredients
- 2 tablespoons neutral oil (light olive oil, peanut, grapeseed, canola, or sunflower)
- 1 pound ground turkey or turkey sausage
- 1/2 large yellow onion, cut into 1/2” pieces (or 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 (or 1 tsp garlic powder)
- 2 teaspoons minced ginger (or 1/2 tsp ground ginger powder)
- 1 cup unsalted peanuts or cashews
Instructions
- Make Sauce: In a medium bowl, whisk together the chicken broth, reduced sodium soy sauce, oyster sauce, brown sugar, rice wine or dry sherry, Asian chili sauce or Sriracha, toasted sesame oil, and cornstarch until smooth. If skipping fresh garlic, ginger, or onion, add the corresponding powders directly into the sauce. Set aside.
- Toast Nuts: Heat a large skillet or wok over medium heat. Add the unsalted peanuts or cashews and toast them until golden in spots, stirring occasionally to prevent burning. Remove the nuts from the skillet and set aside.
- Brown Turkey: Using the same skillet, heat 1 tablespoon of neutral oil over medium-high heat. Add the ground turkey, cooking while crumbling it with a spoon until fully browned and cooked through. Remove the cooked turkey from the skillet using a slotted spoon and set aside. Wipe out the skillet to prepare for the next step.
- Stir Fry Vegetables: Heat the remaining 1 tablespoon of neutral oil in the empty skillet over medium-high heat. Add broccoli florets, carrots, red bell pepper pieces, and yellow onions. Stir fry the vegetables for about 3 minutes until they become crisp-tender. Avoid overcooking as they will continue to cook in the sauce. Then add minced garlic and ginger, stir frying for an additional 30 seconds until fragrant.
- Add Sauce: Whisk the prepared stir-fry sauce again to recombine the ingredients. Pour the sauce into the skillet along with the cooked ground turkey. Bring the mixture to a simmer and cook for 1 to 2 minutes until the sauce thickens and coats the meat and vegetables. Stir in the toasted peanuts or cashews for added texture and flavor.
- Garnish: Serve immediately with optional garnishes such as extra Asian chili sauce, sliced green onions, and season with salt and pepper to taste if desired. Enjoy your colorful and aromatic ground turkey stir-fry!
Notes
- You can substitute rice wine with dry sherry or omit it if unavailable.
- If fresh garlic, ginger, or onion is not available, use garlic powder (1 tsp), ground ginger (1/2 tsp), and onion powder (1 tsp) directly in the sauce.
- Use any neutral oil such as canola, peanut, or grapeseed oil; avoid extra virgin olive oil for stir-frying due to its lower smoke point.
- For a spicier dish, increase the amount of Asian chili sauce or Sriracha.
- This stir fry is best served immediately to preserve crispness of vegetables.
- To reduce sodium, use low sodium soy sauce and unsalted nuts.
