Healthy Ground Turkey Stir Fry
User Reviews
4.6
Healthy Ground Turkey Stir Fry
Description
This stir fry begins by softening diced onion in oil before adding ground turkey and diced orange and yellow bell peppers and halved baby carrots. The meat is crumbled as it cooks to ensure even browning. Soy sauce and chili garlic sauce introduce umami and heat. Zucchini and broccoli are added last, with the skillet covered to promote steaming, allowing broccoli florets to become tender but retain some bite.
The dish balances lean protein and fresh vegetables, with the chili garlic sauce adjustable to personal heat preference. It creates a colorful, flavorful skillet meal with varied vegetable textures.
This stir fry serves well over rice or noodles or as a filling for lettuce wraps. It’s practical for quick weekday dinners and keeps well in the refrigerator or freezer.
Prepared stir fry can be stored airtight for up to 5 days in the fridge or frozen for up to 4 months, making it convenient for meal prep.
Ingredients
- 3 tablespoons olive oil plus more if necessary
- 1 to 2 tablespoons sesame oil or as desired
- 1 onion diced small, large sweet Vidalia
- 1 pound ground turkey ground chicken, ground pork sausage, or ground beef may be substituted
- 1 bell pepper seeded and diced small, orange
- 1 yellow bell pepper seeded and diced small
- 1 ½ cups carrot halved, baby
- ⅓ cup soy sauce or as desired, reduced-sodium
- 1 to 2 tablespoons Chili garlic sauce or as desired (start with 1 teaspoon if you're sensitive to heat and work up from there)
- 1 zucchini diced into bite-sized piece, large
- 1 broccoli diced into bite-sized florets, crown
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- To a large and high-sided skillet, add the oils, onion, and saute over medium-high heat for about 4 minutes, or until onion is beginning to soften; stir frequently.
- Add the turkey, peppers, carrots, and cook over medium-high heat for about 7 minutes, or until turkey is cooked through and vegetables are crisp-tender. Crumble and stir the turkey as it cooks to ensure even cooking.
- Add the soy sauce, chili garlic sauce, and stir to incorporate evenly.
- Add the zucchini, broccoli, stir to combine, and cover the skillet with a lid to encourage the broccoli to steam. Cook for about 3 minutes, or until broccoli is as tender as desired.
- Season with salt and pepper to taste and serve immediately.
Notes
- Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 233kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 747mg | 31% |
| Potassium | 736mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5131IU | 103% |
| Vitamin C | 148mg | 164% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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