20-MINUTE GROUND TURKEY STIR FRY
on Jul 11, 2024
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Ground meat can sometimes be thought of as, well, boring. But, for me, I know that when I have ground beef, turkey, or chicken on hand, then I’m less than 30 minutes away from a healthy, protein-rich meal. This Ground Turkey Teriyaki Stir Fry takes just 20 minutes (!), meaning it’s great for those days when you just can’t even think about what’s for dinner.
I love a stir fry because it’s so versatile. I know that with one pan and a handful of ingredients, I can make something that everyone will love.
For this ground turkey stir fry, I opted to make a simple teriyaki sauce for the meat and veggies to bathe in.
It’s a tangy, slightly sweet sauce that is sinful when served over a steaming bowl of jasmine or basmati rice. The sauce is so good that I find myself using it for other recipes too, like my Saucy Soy-Free Teriyaki Chicken Thighs.
Turkey tends to be an underrated protein option — unless it’s Thanksgiving. But this lean protein source is full of selenium, zinc, Vitamin B, potassium, and iron.
When I’m at the grocery store, I look for what is on sale and go ahead and freeze it. That way, I know that I have protein options at the ready during those particularly busy weeks.
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I’m excited to share this quick and simple stir-fry recipe with you. Can’t wait to hear what you think, so be sure to share your thoughts over on my Instagram, @olivia.adriance.
Key Ingredients for Teriyaki Stir Fry
I never get tired of stir-fry dinners, mostly because I know that I pretty much already have everything ready. Here’s what you’ll need for this turkey teriyaki recipe.
- Meat: I used ground turkey here, but you can also use ground chicken. Both are lean meats full of protein and other vitamins and minerals. When buying poultry, I try to look for organic whenever possible.
- Veggies: A great way to amp up your veggie intake is to make a stir fry. For this Asian-inspired dish, I used a combo of onion, broccoli, red bell pepper, and carrots. You can use these same veggies or others. I’m sure snap peas, edamame, or mushrooms would be tasty additions.
- Broth: The base of this sticky sauce is bone broth. I generally cook with bone broth because it’s more nutrient-dense than regular broth or stock. You can use chicken or turkey broth, depending on what you have already. My favorite bone broth brand is @kettleandfire.
- Coconut Aminos: This slightly sweeter soy sauce alternative is a staple in my fridge. I use it quite often for sauces and marinades, like in my Honey Sriracha Glazed Salmon Bowls. If you aren’t gluten-free, you can substitute regular soy sauce here.
- Sesame Oil: This cooking oil has a distinct flavor that is usually found in Asian dishes. I like to include it in the sauce to provide that sesame-forward taste. It is known to be heart-healthy and can even help with inflammation. If you don’t have it, you can substitute avocado oil.
- Ginger: This healing herb gives the sauce a punch of flavor. I like to grate it right over the measuring bowl using a microplane. Be sure to peel it beforehand. A great way to do this is to use the back of a spoon!
- Arrowroot Starch: This ingredient helps thicken the sauce, ensuring it coats all the nooks and crannies of the ground meat and veggies. If you aren’t gluten-free, you can substitute with either corn starch or tapioca starch.
- Serving Suggestions: Some people are shocked when I tell them that I buy pre-made frozen rice. I’m cooking SO much every day, testing new recipes and filming them. Cooking rice is one more thing that I don’t always have the energy to do! I buy basmati or jasmine frozen rice from @wholefoods. For garnish, I like to sprinkle on some green onions, sesame seeds, and a bit more sriracha for a final kick!
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Pin ItYour Step-by-Step Guide to Ground Turkey Teriyaki Stir Fry
Set your timer because dinner will be ready in just about 20 minutes!
First, you’ll want to heat up some avocado oil in a large skillet or wok over medium-high heat. Once the pan is hot (you can test them by flicking some water from your hands into the pan and seeing if the oil spits at you), add the onion and ground turkey. Cook for three to four minutes, breaking up the meat with a wooden spoon.
Add the minced garlic, broccoli, carrots, and red bell pepper. Cook for another 3 to 4 minutes or until the turkey is fully cooked through and the veggies are slightly tender.
While the turkey and veggies are cooking, you can multitask and make the sauce. In a small bowl or measuring cup, whisk together the bone broth, coconut aminos, coconut sugar, rice vinegar, sesame oil, fresh ginger, garlic, and arrowroot starch.
Pour the teriyaki sauce over the turkey and veggies. Let everything cook together for another 4 or 5 minutes. The sauce will start to thicken and the delicious flavor will seep into everything.
When ready to eat, serve a generous portion over prepared rice. Top with sliced green onions, a sprinkle of sesame seeds, and a drizzle of sriracha. Enjoy!
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20-MINUTE GROUND TURKEY TERIYAKI STIR FRY
Ingredients
Stir Fry:
- Avocado oil
- 1 pound ground turkey (or chicken)
- ½ onion, diced
- 3-4 cloves garlic, minced
- Small crown broccoli, chopped into florets
- 1 red bell pepper, sliced
- 1 ½ cups carrot, thinly sliced (or buy pre-shredded)
Teriyaki Sauce:
- ¾ cup chicken bone broth
- ½ cup coconut aminos
- 1 tablespoon coconut sugar
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon fresh ginger, minced or grated
- 2 cloves garlic, minced
- 2 tablespoons arrowroot starch
Serve With:
- Prepared rice (I often use frozen pre-cooked rice for faster prep)
- Green onions, sliced
- Sriracha
- Sesame seeds
Instructions
- Heat avocado oil in a large skillet or wok over medium-high heat.
- Add onion and ground turkey and cook for 3 to 4 minutes, breaking up the turkey as it cooks.
- Add the garlic, broccoli, carrots, and red pepper and cook for another 3 to 4 minutes or until the turkey is no longer pink.
- While the turkey and veggies are cooking, whisk together the sauce ingredients (bone broth, coconut aminos, coconut sugar, rice vinegar, sesame oil, fresh ginger, garlic, arrowroot starch) in a small bowl.
- Pour the teriyaki sauce over the turkey and veggies in the skillet and continue cooking for 4 to 5 minutes more while the sauce thickens.
- Serve the turkey and vegetables over prepared rice with a sprinkle of sliced green onions, sesame seeds, and a drizzle of sriracha. Enjoy!
