Go Back

Ground Turkey & Veggie Stir Fry - Fast, Flavorful, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean is a nice balance)
  • 2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets, small bite-size pieces
  • 1 medium zucchini, halved and sliced
  • 1 cup shredded carrots or matchsticks
  • 3 green onions, sliced (whites and greens separated)
  • 2 tablespoons low-sodium soy sauce (plus more to taste)
  • 1 tablespoon oyster sauce or hoisin (optional for depth)
  • 1 tablespoon rice vinegar or lime juice
  • 1–2 teaspoons honey or brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/4–1/2 teaspoon crushed red pepper flakes or chili-garlic sauce (optional)
  • 1/4 cup low-sodium chicken broth or water
  • 1 teaspoon cornstarch (optional, for thicker sauce)
  • Salt and black pepper
  • Sesame seeds (optional garnish)
  • Cooked rice, quinoa, or noodles for serving

Method
 

  1. Prep your ingredients. Slice and chop all vegetables before you start. Stir fries move fast, so having everything ready will keep the process smooth.
  2. Make the sauce. In a small bowl, combine soy sauce, oyster or hoisin (if using), rice vinegar, honey, sesame oil, red pepper flakes, and chicken broth. If you want a slightly thicker sauce, whisk in the cornstarch until dissolved.
  3. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. Brown the turkey. Add ground turkey, season with a pinch of salt and pepper, and break it up with a spatula. Cook until no longer pink and lightly browned in spots, 4–6 minutes. Push the turkey to one side of the pan.
  5. Sauté aromatics. Add the remaining oil to the empty side. Add onion, garlic, ginger, and the white parts of the green onions. Stir for 30–60 seconds until fragrant.
  6. Add the sturdy veggies. Toss in broccoli and bell pepper. Stir fry for 2–3 minutes until they start to brighten and soften but still have bite.
  7. Add the quick-cooking veggies. Add zucchini and carrots. Stir fry another 2–3 minutes. You want crisp-tender, not mushy.
  8. Combine and sauce. Stir everything together. Pour in the sauce and toss to coat. Cook 1–2 minutes until the sauce thickens slightly and clings to the turkey and vegetables.
  9. Taste and adjust. Add a splash more soy for salt, a squeeze of lime or vinegar for brightness, or a pinch of sugar if it needs balance. Finish with the green onion tops and a sprinkle of sesame seeds.
  10. Serve. Spoon over warm rice, quinoa, or noodles. For a low-carb twist, try cauliflower rice or lettuce cups.