This ground turkey stir fry recipe is quick, easy, filled with plenty of veggies, and has a delicious sauce! Great over rice or noodles.
This easy turkey stir fry is sure to be a hit with everyone in your home! It's simple enough for a weeknight dinner, and it's a great way to enjoy vegetables and lean protein.
How to make ground turkey stir fry (overview):
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 for 3-4 minutes. Add the turkey back to the skillet and stir in the sauce. Let it cook for a couple of minutes until thickened, stirring often so everything is coated. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- You can change up the vegetables, just be sure to cut them around the same size so they cook at a similar rate.
- The sauce thickens up a little bit, but it's not a particularly thick sauce.
- 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).
- Hoisin sauce 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 (it's a great finishing sauce like sriracha).
- I keep a piece 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 it's lost in my fridge somewhere.
You may also like...
- Ground Turkey Soup with Vegetables and Pasta
- Easy Ground Turkey Burgers Recipe
- Ground Turkey Tacos
- Turkey White Bean Chili
- Easy Egg Roll in a Bowl
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!
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.