Turkey Stir-Fry
Lean ground turkey and colorful veggies tossed in a savory-sweet sauce, ready in under 30 minutes. This quick weeknight skillet delivers bold garlic-ginger flavor with a gentle soy-sesame finish. Serve it over steamed rice or enjoy it as a lighter bowl on its own.
For 4 servings
- prep · ~10 min
Prep the vegetables and aromatics.
1.Slice bell pepper into thin strips.2.Cut broccoli into small florets.3.Julienne the carrot or slice it thin.4.Mince the garlic cloves and grate the peeled ginger. - mix · ~2 min
Mix the sauce and slurry.
1.In a small bowl, stir together soy sauce, brown sugar, and sesame oil. Set aside.2.In another small bowl, whisk cornstarch with 1 tablespoon cold water until smooth. Set aside. - fry · ~6 min
Brown the ground turkey.
Heat oil in a large skillet or wok over medium-high heat. Add ground turkey, break it up with a spatula, and cook until no longer pink, about 5 to 6 minutes. Season with a pinch each of salt and black pepper while it cooks.
TIPDrain any excess liquid if the turkey isn’t browning. - saute · ~5 min
Sauté the ginger, garlic, and vegetables.
1.Push the browned turkey to one side of the skillet.2.Add garlic and ginger to the clear spot; sauté until fragrant, about 30 seconds.3.Add bell pepper, broccoli, and carrot. Stir-fry everything together for 3 to 4 minutes until vegetables are crisp-tender. - saute · ~2 min
Add the sauce and thicken.
1.Pour the soy sauce mixture over the turkey and vegetables.2.Give the cornstarch slurry a quick stir, then pour it into the skillet.3.Toss everything together and cook for 1 to 2 minutes until the sauce thickens slightly and coats the ingredients. - garnish
Finish with green onion and sesame seeds.
Remove the skillet from heat. Sprinkle sliced green onion and sesame seeds over the top. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 93% lean ground turkey; too lean (99%) can dry out, but higher fat may make the dish greasy.
- 2Don't crowd the skillet—brown the turkey in a single layer for better browning and texture.
- 3Cut veggies into uniform sizes so they cook evenly in the short stir-fry window.
- 4For extra crunch, blanch the broccoli in boiling water for 30 seconds before stir-frying.
- 5Stir the cornstarch slurry just before adding it, as it settles quickly.
- 6Let the sauce bubble and thicken for a full minute to coat each piece properly.
Adapt it for your goals.
Higher-protein
Swap ground turkey for extra-lean ground chicken or turkey breast, and serve over cauliflower rice to boost protein while cutting carbs.
gluten freeGluten-free
Replace soy sauce with tamari or coconut aminos, and use certified gluten-free cornstarch; all other ingredients are naturally GF.
low carb / ketoLow-carb / keto
Skip the brown sugar and use a pinch of monk fruit sweetener, then serve the stir-fry over zucchini noodles or on its own.
spicySpicy
Add 1 tablespoon of chili garlic sauce or sriracha to the soy sauce mixture for a punch of heat that complements the ginger.
meal prep friendlyMeal-prep friendly
Double the recipe and portion into containers with rice; the stir-fry keeps well for up to 4 days in the fridge.
Why this is on our healthy list.
Lean Protein Source
Ground turkey provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in Vitamin C
Broccoli and bell pepper supply vitamin C, which supports immune function and collagen production.
Good Source of Vitamin A
Carrots contribute beta-carotene, which the body converts into vitamin A for eye and skin health.
Low in Saturated Fat
Using 93% lean turkey keeps saturated fat moderate, making this heart-friendlier than many stir-fries.
Frequently asked questions
Yes, ground chicken works perfectly—just use 93% lean for the same texture and cook time.
