Description
This ground turkey teriyaki stir fry is a quick, healthy, and delicious meal that’s perfect for busy weeknights. Lean ground turkey is cooked with fresh veggies and tossed in a sweet and savory teriyaki sauce. Serve it over rice or noodles for a satisfying dish packed with flavor!
Ingredients
Units
Scale
- 1 lb ground turkey
- 1 tbsp olive oil (or sesame oil)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, diced
- 1 bell pepper, chopped (any color)
- 1 cup broccoli florets
- 1 medium zucchini, sliced
- 1/2 cup carrots, julienned or thinly sliced
- 3 green onions, sliced (optional for garnish)
For the Teriyaki Sauce:
- 1/4 cup soy sauce (use low-sodium if preferred)
- 2 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch
- 1/4 cup water
- 1/2 tsp sesame oil (optional for extra flavor)
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, water, and sesame oil until smooth. Set aside.
- Cook the Turkey: Heat olive oil in a large skillet or wok over medium-high heat. Add ground turkey, breaking it up with a spoon, and cook until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.
- Add Aromatics: Add garlic, ginger, and onion to the turkey, cooking for 1-2 minutes until fragrant.
- Add Vegetables: Add bell pepper, broccoli, zucchini, and carrots. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Add Sauce: Pour the teriyaki sauce into the skillet, stirring until everything is well coated. Let it cook for 1-2 minutes until the sauce thickens and evenly coats the meat and vegetables.
- Serve: Garnish with green onions if desired. Serve over rice, quinoa, or noodles, and enjoy!
Notes
- Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Spicy Option: Add a pinch of red pepper flakes or a drizzle of sriracha for some heat.
- Vegetable Substitutions: Feel free to use other veggies like snap peas, mushrooms, or baby corn.