This the Easiest Ever Ground Turkey Stir Fry! It’s low carb too – all you need is ground turkey, bell peppers, carrots and cabbage.
Ingredients and substitutions
- Olive oil – or another neutral oil like avocado oil, sunflower oil or grapeseed oil. If you're looking to add extra flavour, add in some sesame oil.
- Yellow onion – if you don't have yellow onion, you can use red onion, white onion or shallots.
- Ground turkey – ground chicken or pork would also work if you don’t have any ground turkey on hand.
- Salt – to taste.
- Carrot, red pepper, cabbage and green onions – swap out for any other veggies of your choice like peas, baby corn, water chestnuts, green beans, broccoli, bean sprouts, celery or mushrooms.
Stir fry sauce
- Low-sodium soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Honey – corn syrup, molasses or maple syrup will bring a bit of sweeteness.
- Garlic – I find that freshly minced garlic is best, but jarred minced garlic will work in a pinch.
- Ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder.
- Sriracha – sambal oelek or sweet chili sauce will help add a bit of kick to your sauce.
How to make ground turkey stir fry
- Assemble your ingredients.
- Sauté the onions.
- Cook the ground turkey.
- Add in the veggies.
- Stir in the sauce.
- Serve and enjoy!
Homemade stir fry sauce
Making your own stir fry sauce isn't difficult, all you have to do is mix the ingredients together! The easiest way to do this is to put everything in a glass mason jar, put the lid on and then shake the jar. By mixing it in a jar, you won't need to transfer any leftover sauce to another container – just store the jar in the fridge. If the sauce comes into contact with any raw meat, then make sure to dispose of the rest of the sauce.
To make your own stir fry sauce, you will need:
- Soy sauce
- Honey
- Garlic
- Ginger
- Sriracha or chili sauce
If you love stir fry, my favourite tip is to double batch the sauce, use half for the recipe and store the rest for next time!
Frequently Asked Questions
Ground turkey has a mild taste, but the stir fry sauce for this recipe will give it plenty of flavour! The sauce is really easy to make and uses mostly pantry staples. All you need to do is mix together soy sauce, honey, garlic, ginger and sriracha or chili sauce for a bit of kick.
This recipe has 237 calories per serving, so it’s low carb and low-calorie!
The longer you allow the sauce to cook, the thicker it will become. If your ratios for liquid are off, you might need to add something else to the sauce. Cornstarch is a great choice – a little bit will almost immediately thicken your sauce and is an easy gluten-free way to thicken sauce. Another option is flour, but you want be sure to mix it into the sauce completely. This way, you won't have clumps of flour in your finished stir fry.
Storing and reheating
This recipe is great for your weekly meal prep and will last in the fridge for up to 5 days. I suggest storing individual serving sizes in glass bowls or meal prep containers – that way, all you have to do is pull one out of the fridge and warm it up.
To reheat, microwave for 2-3 minutes or reheat it in a pan on the stovetop. I personally like reheating this stir fry on the stovetop because it keeps the veggies nice and crispy, but the microwave will work if you’re in a pinch.
Freezing this recipe
You can freeze this dish for up to 3 months. I recommend freezing the turkey, veggies and sauce separately. The night before you are ready to make it, thaw the ingredients in the fridge overnight. Then, simply combine all the ingredients together in the pan to reheat them.
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More ground turkey recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
- I get all my ground turkey from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- Order some coconut aminos if you're looking for an alternative to soy sauce.
Easiest Ever Ground Turkey Stir Fry
Ingredients
- 1 tbsp olive or sesame oil
- 1 yellow onion, sliced
- 1 lb ground turkey
- 1 pinch salt
- 1 carrot, grated
- 1 red pepper, sliced
- 1 cup chopped red cabbage
- 4 green onions, sliced
Stir fry sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 1 tsp sriracha or chili garlic sauce
Instructions
- Mix ingredients for the sauce together.
- Heat oil over med-high heat then add onions, sauteing for 2 minutes until softened. Add ground turkey, breaking up with a wooden spoon. Add a pinch of salt to season the meat, then saute until lightly browned, about 5 minutes.
- Add carrot, bell pepper and cabbage, sauteeing for 2-3 minutes until softened. Add sauce then cook another 2-3 minutes until well combined and sauce thickens slightly. Remove from heat and stir in green onions. Serve and enjoy!
- Storing and reheating: Leftovers will last up to 5 days in the fridge. Store individual portions in glass bowls and reheat for 2-3 minutes in the microwave, or saute on the stovetop for 2-3 minutes until heated through.
Comments & Reviews
Karen says
Tried this dish tonight. The only change I made was I added two chili peppers in addition to the red pepper (all from our garden). Very very tasty and definitely a repeat here. Thanks!!!
Taylor Stinson says
I’m so happy you enjoyed!
Phoebe says
This was delicious! I actually doubled all the veggies and even quadrupled the cabbage. Because of this, I doubled the sauce also. I don’t like to rate a recipe that I tweaked, but I didn’t change any ingredients and it goes to shows how versatile this recipe is. The flavour was perfect. It’s a keeper!
Taylor Stinson says
I’m so happy you enjoyed, and thank you for sharing the modifications 🙂
Emily says
Are the nutrition facts per serving? Approximately how many ounces is each serving?
Taylor Stinson says
Hey Emily! Yes, the nutrition facts are per serving, but I don’t provide servings by weight/cup unfortunately. You will need to take the number of servings listed and divide into portions. Each portion is a serving.