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This ground turkey stir fry recipe is quick, easy, filled with plenty of veggies, and has a delicious homemade sauce! It’s great over rice or noodles.
Why you’ll love it
Ground turkey is very underrated. It’s a fantastic lean protein, and it works so well in this stir fry. I love how simple this recipe is for a weeknight dinner, and it’s a great way to get in a complete meal with all the veggies. The homemade Asian-inspired savory sauce is so good.
You can’t beat how quick this stir fry is to make. It’s on your table in 30 minutes, and I’m betting it’ll go into your rotation of ground turkey recipes immediately! Who doesn’t like dressing up ground turkey a little bit? It’s also inexpensive and delicious.
What you’ll need
- Ground turkey – the key ingredient in our stir fry. It’s packed with flavor!
- Olive oil – to fry the turkey meat and aromatics
- Onion – I like sweet (Vidalia) onions
- Vegetables – we’ve got mushrooms, cabbage, bell pepper, and broccoli
- Ginger – adds a fresh and zesty element to the sauce
- Garlic – a standard in any stir fry sauce to maximize flavor
- Hoisin sauce, soy sauce, and sriracha – this iconic trio of Asian sauces makes our sauce a little sweet, a touch spicy, and so savory!
- Cider vinegar – adds even more dimension to the sauce
- Chicken broth – this rounds out the sauce with a full, rich flavor
- Cornstarch – to thicken up the sauce
Hoisin sauce is a sweet and savory sauce made with soybeans and garlic that can be found in the Asian foods section of most grocery stores. You can drizzle more on top once the stir fry is cooked if you like since it’s a great finishing sauce as well.
How to make turkey stir fry
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep all ingredients before you start cooking, including adding all sauce ingredients to a bowl and whisking them together.
Cook the ground turkey in a large skillet and transfer it to a plate/bowl. Add the oil to the same skillet and give the onion a one minute head start, then add the rest of the vegetables and stir fry them until tender-crisp.
Add the turkey back to the skillet and stir in the sauce. Let it cook for a couple of minutes until thickened (but note it’s not too thick of a sauce), stirring often so everything is coated!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I keep fresh ginger in the freezer in a ZipLoc. It’s so much easier to grate when it’s frozen (I use my Microplane to grate it), and I never have to worry that I don’t have any or that it’s lost in my fridge somewhere.
- This is the skillet I use.
- Chopping vegetables is easy with a sharp chef’s knife.
Substitutions and variations
- You can easily change up the vegetables! Just be sure to cut them around the same size so that they cook at a similar rate.
- Ground chicken or even ground pork or beef will work in this recipe instead of the turkey.
- The sriracha sauce doesn’t make this dish particularly spicy, but you can leave it out if you need to. I’d add a little more hoisin sauce to compensate, but you’ll end up with a sweeter stir fry overall.
What to serve with ground turkey stir fry
- My go-to is jasmine rice with any stir fry. Brown rice would be great as well.
- Your favorite kind of noodle works too. Try rice noodles or Udon.
- It’s also fine on its own if you don’t want extra carbs.
Leftovers and storage
- This stir fry will keep for a few days in the fridge in a covered container.
- In a small saucepan, reheat on a low heat until warmed. Definitely make fresh rice or noodles for leftovers, though.
- Make some delicious lettuce wraps with the leftovers to change it up!
Questions about this ground turkey stir fry? Talk to me in the comments below. As always, tag me #saltandlavender on Instagram if you’ve made one of my recipes!
Ground Turkey Stir Fry
- 1 pound ground turkey
- 2 tablespoons olive oil divided
- 1/2 medium onion cut into bite-size pieces
- 5 ounces mushrooms (I used cremini) cut into quarters
- 1 cup cabbage chopped
- 1 medium red bell pepper chopped
- 2 cups broccoli florets cut small
- Salt & pepper to taste
- Optional, for serving: chopped scallions, sesame seeds
- 1 teaspoon fresh ginger grated
- 3 cloves garlic minced
- 3 tablespoons hoisin sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sriracha sauce
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- Prep all ingredients before getting started. Add the sauce ingredients to a bowl and whisk together.
- Add one tablespoon of olive oil and the ground turkey to a large skillet and sauté it until it's cooked through over medium-high heat (about 8-10 minutes), breaking the meat up with your spoon as you go along.
- Transfer the meat to a plate or bowl.
- Add the rest of the olive oil to the same skillet and sauté the onion for about a minute.
- Add in the remaining vegetables and cook them for 3-4 minutes, stirring often. Veggies will end up tender-crisp, but you can cook them for a bit longer if you prefer.
- Add the turkey back into the skillet, then stir in the sauce. Let it bubble up for a minute or two so it thickens a bit (this isn't a super thick sauce). Continue stirring so everything is nicely coated. Season with salt & pepper as needed.
- Serve over rice or noodles. I served it with chopped scallions sprinkled on top.
- Hoisin sauce can be found in the Asian foods section of most grocery stores.
- I keep a piece fresh ginger in the freezer in a ZipLoc bag. It’s much easier to grate when it’s frozen (I use my Microplane to grate it), and I know it’s always there vs. going bad somewhere in my fridge!
Nutrition information is automatically calculated, so should only be used as an approximation.
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