Healthy turkey stir fry with garlic-ginger sauce + kid-friendly veggies
Juicy ground turkey and rainbow bell peppers simmer in a glossy garlic-ginger sauce, fast, flavorful, and weeknight-easy.
Why You’ll Love It
- One pan, 20 minutes: True weeknight speed for Turkey Stir Fry lovers.
- Light & satisfying: Lean protein + veggies = Ground Turkey Recipes Healthy.
- Family-friendly: Mild sweet peppers win with kids; heat is optional for Ground Turkey Recipes For Kids.
- Flexible base: Serve as Healthy Bowls over rice, noodles, or cauliflower rice.
- Meal-prep smart: Reheats creamy-saucy, not dry.
Ingredients (notes only)
Turkey & Veg
- Lean ground turkey (93%): juicy but light.
- Bell peppers, mixed colors: sweetness + crunch.
- Yellow onion + green onions: savory base & fresh finish.
- Garlic + fresh ginger: fast flavor.
Sauce
- Low-sodium soy sauce (or tamari) + rice vinegar: salty-bright backbone.
- Honey or maple: balances acidity.
- Toasted sesame oil: nutty finish (use last).
- Cornstarch + water: quick glossy thickener.
- Optional heat: red-pepper flakes or sriracha (add to taste).
Serve
- Steamed rice, cauliflower rice, or lo mein; lime wedges; sesame seeds; cilantro.
Step-by-Step
- Make sauce: Whisk ¼ cup soy sauce, ⅓ cup water, 1½ Tbsp rice vinegar, 1 Tbsp honey, 2 tsp cornstarch.
- Brown turkey (4–5 min): Hot skillet/wok with 1 Tbsp oil. Crumble turkey until no pink; largest clump hits 165°F/74°C.
- Aromatics (1 min): Add 3 minced garlic cloves + 1 Tbsp grated ginger; stir until fragrant.
- Veg in (3–4 min): Add onion and bell peppers; stir-fry crisp-tender.
- Sauce & glaze (1–2 min): Pour in sauce; toss until thick and glossy.
- Finish: Off heat, stir in 1 tsp toasted sesame oil and half the green onions.
- Serve: Spoon over rice/noodles; top with remaining green onions, sesame, lime.
Pro Tips
- Tiny crumbles: Press turkey flat to sear, then chop for tender bits in every bite.
- High heat, short time: Keeps peppers crisp and colors bright.
- Cornstarch last minute: Add sauce at the end so veggies stay snappy.
- Sodium control: Use low-sodium soy and season at the end.
Variations (mapped to interests)
- Stuffed Peppers Turkey: Spoon filling into halved bell peppers; bake 375°F/190°C 18–22 min to 165°F/74°C. (Stuffed Peppers Turkey)
- Healthy Bowls: Add broccoli or snap peas; serve over brown rice or quinoa. (Healthy Bowls)
- Ground Chicken Orzo swap: Substitute ground chicken; keep temp 165°F/74°C. (Turkey Dishes cross-interest)
- Extra-Veg Turkey Stir Fry: Add mushrooms/zucchini; extend sauce with 2–3 Tbsp water. (Turkey Stir Fry Recipes)
How to Serve
Bowl over jasmine or cauliflower rice with lime, sesame, and cilantro. Great beside simple cucumber salad or roasted broccoli.
Make Ahead & Storage
- Fridge: 4 days in airtight containers.
- Reheat: Splash of water; warm over medium until saucy.
- Freeze: 2 months; thaw overnight, reheat gently.
- Meal-prep: Pack with rice and steamed greens; add lime wedge.
FAQs
Can I use ground chicken?
Yes, 1:1 swap; cook to 165°F/74°C.
How do I keep peppers crisp?
High heat + short cook; add sauce near the end.
Gluten-free?
Use tamari or coconut aminos and GF cornstarch.
Low-carb option?
Serve over cauliflower rice; sweetener to taste or omit.
Simple Nutrition (estimate per 1 of 4 bowls)
Calories 320 • Protein 29g • Carbs 22g • Fat 14g • Fiber 3g • Sodium 560mg
Estimates only; varies by brands and sides.
Easy Ground Turkey & Peppers Stir-Fry (20 Minutes)
One-pan ground turkey with rainbow bell peppers in a glossy garlic-ginger sauce. A fast and healthy weeknight stir-fry perfect for rice bowls, meal prep, and family dinners.
Ingredients
- 1 Tbsp neutral oil
- 1 lb (450 g) lean ground turkey (93%)
- 1 small yellow onion, thinly sliced
- 3 bell peppers (mixed colors), thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 green onions, sliced (divided)
- 1 tsp toasted sesame oil
- sesame seeds, for garnish
- lime wedges, for serving
- 1/4 cup low-sodium soy sauce (or tamari)
- 1/3 cup water
- 1 1/2 Tbsp rice vinegar
- 1 Tbsp honey or maple syrup
- 2 tsp cornstarch
- 1/4–1/2 tsp red-pepper flakes or 1 tsp sriracha (optional)
Equipment
- wok or large skillet for stir-frying
- mixing bowl for sauce
- whisk or fork to mix sauce
- spatula for stirring
- measuring cups
- knife and cutting board
Method
- In a small bowl, whisk together soy sauce, water, rice vinegar, honey, cornstarch, and red-pepper flakes or sriracha (if using). Set aside.
- Heat oil in a large skillet or wok over high heat. Add ground turkey and cook, breaking up, until browned and no pink remains, about 4–5 minutes (165°F/74°C).
- Add onion, bell peppers, garlic, and ginger. Stir-fry 3–4 minutes until crisp-tender and fragrant.
- Pour in prepared sauce and cook 1–2 minutes, stirring, until thickened and glossy.
- Remove from heat. Stir in sesame oil and half the green onions. Serve over rice or noodles; top with remaining green onions, sesame seeds, and lime wedges.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 29gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 560mgPotassium: 540mgFiber: 3gSugar: 9gVitamin A: 1500IUVitamin C: 80mgCalcium: 50mgIron: 2mg
Notes
Sweeter sauce: Add 1–2 tsp extra honey for balance.
Veg swaps: Try broccoli, snow peas, or zucchini.
Lower sodium: Use 3 Tbsp soy sauce + 3 Tbsp water; season to taste.
Kid-friendly: Skip chili or sriracha; serve with chili oil on the side.
Alternate Methods:
• Air Fryer Stuffed Peppers: Fill halved peppers with cooked turkey mixture; air-fry 360°F (182°C) for 10–12 min to 165°F (74°C).
• Oven Sheet-Pan: Toss peppers and onions with oil; roast 425°F (220°C) 12–15 min. Meanwhile, brown turkey and combine with sauce and roasted veggies.
• Slow Cooker Bowl: Brown turkey with aromatics; add to slow cooker with peppers and sauce (no cornstarch). Cook LOW 3–4 hr; stir in cornstarch slurry (2 tsp + 2 Tbsp water) for last 15 min.
Veg swaps: Try broccoli, snow peas, or zucchini.
Lower sodium: Use 3 Tbsp soy sauce + 3 Tbsp water; season to taste.
Kid-friendly: Skip chili or sriracha; serve with chili oil on the side.
Alternate Methods:
• Air Fryer Stuffed Peppers: Fill halved peppers with cooked turkey mixture; air-fry 360°F (182°C) for 10–12 min to 165°F (74°C).
• Oven Sheet-Pan: Toss peppers and onions with oil; roast 425°F (220°C) 12–15 min. Meanwhile, brown turkey and combine with sauce and roasted veggies.
• Slow Cooker Bowl: Brown turkey with aromatics; add to slow cooker with peppers and sauce (no cornstarch). Cook LOW 3–4 hr; stir in cornstarch slurry (2 tsp + 2 Tbsp water) for last 15 min.
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