$7.41 RECIPE / $1.48 SERVING
Ground Turkey Stir Fry is a quick stir-fry dinner!
What’s not to like? There are only a few ingredients, yet you can get a TON of vegetables into them.
Plus, they’re very quick! Because there’s no cutting or slicing raw meat when you use ground meat, it’s much easier (not a fan of this task). This ground turkey stir fry is so adaptable.
Make it hot or mild, and serve it with rice, noodles, or shredded cabbage for a low-carb option. More information about those alternatives can be found by scrolling down.
Another meal inspired by the “macro-friendly” meal delivery services that send individual, ready-to-reheat meals to your home is this ground turkey stir fry.
While those services are extremely convenient, they are also extremely costly, and I am confident that I can prepare identical meals at home for a fraction of the cost.
You can easily alter the macros in this meal by adding, subtracting, or removing any of the following ingredients: turkey, vegetables, rice, or nuts.
MAKE YOUR OWN GROUND TURKEY STIR FRY
- Increase the number of veggies and reduce the amount of ground turkey in the recipe to save money.
- Instead of ground turkey, use ground beef, pork, chicken, or crumbled tofu or tempeh.
- Mushrooms, broccoli, carrots, bean sprouts, snap peas, green beans, and water chestnuts are among the other vegetable alternatives.
- In place of peanuts, garnish with cashews or sesame seeds.
- Stir in a tablespoon (or TWO) of sriracha or chili garlic sauce to make it spicy.
- For added zing, toss in some freshly grated ginger to the stir fry sauce.
- Rather than serving over rice, add cooked noodles to the stir fry at the end.
- Instead of serving with rice or noodles, add a bag of coleslaw mix to the stir fry to bulk it up without adding carbs, similar to my Beef and Cabbage Stir Fry.
GROUND TURKEY STIR FRY: STORAGE INSTRUCTIONS
This dish is fantastic for meal prep, however, I recommend keeping it in the refrigerator instead of the freezer.
Freezing the vegetables will lead them to soften even more and absorb much more water. This dish can keep for four days in the refrigerator.
GROUND TURKEY STIR FRY
STIR FRY SAUCE
- 1/4 cup soy sauce ($0.24)
- 1/2 Tbsp. toasted sesame oil ($0.16)
- 1/2 Tbsp. brown sugar ($0.02)
- 1 pinch of red pepper flakes (optional) ($0.02)
- 1 Tbsp. water ($0.00)
- 2 bell peppers ($2.00)
- 4 green onions ($0.22)
- 2 oz. spinach (two large handfuls, or 1/4 of an 8oz. bag) ($0.30)
- 2 Tbsp. cooking oil of choice ($0.08)
- 2 cloves garlic, minced ($0.16)
- 19 oz. ground turkey* ($3.49)
- 1/4 cup chopped peanuts ($0.12)
- 2.5 cups cooked brown rice ($0.60)
- Stir the soy sauce, toasted sesame oil, brown sugar, red pepper, and water together until the sugar is dissolved. Remove the sauce and set it aside.
- Green onions should be sliced and bell peppers should be diced.
- In a very large skillet over medium heat, heat the cooking oil. Add the ground turkey and garlic once the pan is heated. Cook, stirring occasionally until the turkey is cooked through and no liquid remains in the skillet’s bottom (8-10 minutes).
- Add the bell pepper and green onions to the skillet once the turkey is cooked and the moisture has drained. Stir and boil for another 2 minutes, then add the spinach and simmer until it is half wilted (1-2 minutes).
- In the skillet, pour the stir fry sauce. Continue to mix and heat the turkey and veggies until the sauce has completely covered them and the spinach has wilted (about 2 minutes more).
- 1 cup stir fry, 1/2 cup rice, and a sprinkling of chopped peanuts on top
*I’m not sure why ground turkey is commonly sold in 19oz. containers rather than even pounds, but if you can only find a one-pound package, you’ll be OK. There’s no need to change anything, although you’ll probably only receive 4 instead of 5 portions.
- Serving: 1 Cup
- Calories: 471.32 kcal
- Carbohydrates: 32.54 g
- Protein: 23.58 g
- Fat: 27.66 g
- Sodium: 985.6 mg
- Fiber: 3.92 g
STEP-BY-STEP INSTRUCTIONS FOR PREPARING GROUND TURKEY STIR FRY
- To begin, prepare the stir-fry sauce. 1/4 cup soy sauce, 1/2 tablespoon toasted sesame oil, 1/2 tablespoon brown sugar, a pinch of red pepper flakes, and 1 tablespoon water are combined in a mixing bowl. Cook, stirring constantly until the brown sugar has completely dissolved.
- The vegetables should be prepared next. 2 red and yellow bell peppers, diced, and 4 green onions, sliced 2 oz. fresh spinach (2 large handfuls or 1/4 of an 8 oz. bag) The spinach requires no preparation.
- In a large skillet, heat 2 tbsp of your preferred cooking oil over medium heat. Add 19 ounces of ground turkey and 2 garlic cloves, minced, once the pan is hot. Cook, stirring occasionally until the turkey is fully cooked and the liquid in the skillet has evaporated. It’s not nice to eat a soupy stir fry. 🙂
- Toss in the green onions and diced bell peppers in a skillet. Cook, stirring constantly until they soften slightly (about 2 minutes). Allow them to cook for a few minutes before adding extra ingredients, so don’t overcook them. Cook for another 1-2 minutes in the skillet, or until the spinach is half-wilted, as seen in the photo.
- Pour in the stir-fry sauce at the very end. Scrape any remaining brown sugar from the bowl’s bottom into the skillet if it wasn’t entirely dissolved. Stir in the other ingredients and simmer for another 1-2 minutes, or until everything is coated with sauce and well cooked.
- 1 cup ground turkey stir fry, 1/2 cup cooked rice, and a handful of chopped peanuts on top Enjoy!
That’s the end of the story! That’s it.