Description
A quick and healthy Ground Turkey Teriyaki Stir Fry featuring lean ground turkey and colorful vegetables tossed in a flavorful homemade teriyaki sauce, served over steamed rice. This dish is perfect for a nutritious weeknight dinner, combining sweet and savory flavors with a satisfying crunch.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 large carrot, thinly sliced
Sauce Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Cooking Oils and Garnish
- 1 tablespoon olive oil
- Green onions, chopped, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
Instructions
- Cook the Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 lb of ground turkey and cook until browned, breaking the meat apart with a spatula as it cooks. Stir in the minced garlic and sauté for 1 minute to release the aroma.
- Add Vegetables: Add the sliced bell pepper, broccoli florets, snap peas, and thinly sliced carrot to the skillet. Sauté the mixture for 5-7 minutes, or until the vegetables are crisp-tender but still vibrant.
- Make the Sauce: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1/2 teaspoon ground ginger. Pour the sauce evenly over the turkey and vegetables, stirring to coat all ingredients.
- Thicken the Sauce: Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet. Stir continuously until the sauce thickens, about 1-2 minutes, ensuring it coats the stir fry nicely.
- Serve: Remove from heat. Serve the teriyaki stir fry hot, spooned over cooked rice. Garnish with chopped green onions and a sprinkle of sesame seeds for extra flavor and texture.
Notes
- For a spicier kick, add red pepper flakes or a dash of sriracha to the sauce.
- Use any preferred vegetables like mushrooms, zucchini, or baby corn for variety.
- To make this gluten-free, use tamari instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-calorie option, serve over cauliflower rice instead of white rice.
