Description
A quick and flavorful Ground Turkey Teriyaki Stir Fry perfect for a healthy weeknight dinner. This vibrant dish combines lean ground turkey with crisp vegetables in a savory homemade teriyaki sauce, served over warm rice and garnished with green onions and sesame seeds.
Ingredients
Scale
Protein
- 1 lb ground turkey
Vegetables
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 large carrot, thinly sliced
- 2 cloves garlic, minced
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Others
- 1 tablespoon olive oil
- Green onions, chopped, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
Instructions
- Cook the Turkey: Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks. Stir in the minced garlic and sauté for about 1 minute until fragrant.
- Add Vegetables: Add the sliced bell pepper, broccoli florets, snap peas, and thinly sliced carrot to the skillet. Sauté the mixture for 5 to 7 minutes until the vegetables are crisp-tender but still vibrant.
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, and ground ginger until well combined. Pour this sauce over the turkey and vegetables, stirring to evenly coat everything.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and continue to cook for 1 to 2 minutes until the sauce thickens and becomes glossy, coating the stir fry perfectly.
- Serve: Remove the skillet from heat. Serve the teriyaki turkey stir fry over cooked rice, garnished with chopped green onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- For a spicier version, add chili flakes or a splash of sriracha to the sauce.
- Use ground chicken or lean pork as alternatives to turkey if desired.
- Vegetables can be substituted or added according to preference, such as mushrooms, zucchini, or baby corn.
- Make sure to prepare the cornstarch slurry ahead to avoid lumps when thickening the sauce.
- Serve immediately for the best texture; leftovers can be refrigerated for up to 2 days.
