Ground turkey stir fry? I promise you’ll love it! I was skeptical at first too but then I tried it and wow, it’s delicious! So, if you’re looking for a healthy and flavorful meal, then this ground turkey stir fry recipe is for you! Packed with protein from ground turkey and loaded with vegetables, this dish is a perfect option for a healthy dinner. To learn how to make stir fry, just keep reading!
What you Need to Make Ground Turkey Stir Fry
- Ground Turkey
- Snap Peas
- Mixed Vegetables – Normandy Blend
- Sliced Mushrooms
- Bell Pepper
- Water Chestnuts
- Chayote (Optional)
- Rebecca’s Homemade Stir Fry Sauce
Before we learn how to make stir fry, let’s review what ingredients you’ll need. The star of the show for this ground turkey stir fry is obviously the turkey, a lean and versatile protein source. It’s a great alternative to beef or chicken, offering a lighter yet equally delicious flavor. Additionally, pickup a colorful mix of vegetables, fresh mushrooms and water chestnuts for added nutrients and a burst of freshness. Lastly, don’t forget the sauce. Instead of using store-bought options that can be high in sodium and additives, why not make your own healthy stir fry sauce? My gluten-free version is easy to whip up and adds a delightful sweetness to the stir fry. To make your own sauce, visit: Rebecca’s Homemade Stir Fry Sauce.
How to Make Stir Fry
Learning how to make stir fry may seem complex, but it’s pretty simple! When making ground turkey stir fry, I always begin with preparing the vegetables. If you are using all fresh vegetables, you will want to begin by washing and cutting them. I always begin by washing all of my vegetables about 1 hour before I begin cooking. I have many chronic conditions that require extra time for breaks, therefore 1 hour is how much time I usually need. However, healthier people can probably accomplish this in 30 minutes.
Once all your vegetables have been washed, sliced and diced, throw your mushrooms and 1 tbsp of olive oil in a skillet that is big enough for the whole meal. No reason to do double the dishes by sautéing them in a different pan. Sauté the mushrooms on medium heat for about 10 minutes. After the mushrooms are golden and tender, transfer them to a bowl. I usually use a plate or bowl that I plan to eat my meal in once the dinner is done to reduce dishes.
Meanwhile, throw your snap peas and normandy blend of mixed vegetables in a glass bowl with a little bit of water. Place the bowl in the microwave, with a vented lid (I use a silicone microwave cover) and steam them for about 10 minutes, or until slightly soft. You can leave them in the microwave or take them out, just make sure to put them on a pot holder or else the glass dish could explode and ruin dinner. I’ve made that mistake, so learn from me. Also be careful with the vented lid as water can build up on it and scorch you when removing it.
Now that the vegetables are done, start browning the ground turkey in the same pan you cooked your mushrooms in. Just add in your turkey and 1 tbsp of olive oil to the pan. No need to clean the pan first! I usually cook mine on medium heat. Once it’s cooked about halfway, at like 5 minutes, add your bell peppers in. Cook until the turkey has cooked all the way through. It’s cooked all the way through when you stop seeing pink, have very little liquid left and start seeing it brown up like ground beef does.
While browning your ground turkey, open your water chestnuts with a can opener, drain them in the can, add 1 tsp of baking soda and water and soak them for about 10 minutes. Soaking them will help remove the sour taste that canned water chestnuts have.
After you’ve soaked your water chestnuts, strain them in a large strainer and rinse well. Next, add all your steamed vegetables and mushrooms into the same stainer to remove the excess moisture.
Once your ground turkey is done, add in the steamed vegetables, cooked mushrooms and water chestnuts into the pan. Next, pour in the homemade stir fry sauce. Stir everything together until the sauce evenly coats the ingredients.
Serve your healthy turkey stir fry over a bed of fluffy brown rice or quinoa for a complete and satisfying meal. It’s a dish that’s not only good for your body but also your taste buds. Enjoy the flavors and textures as they come together in perfect harmony.
So, why settle for a boring and unhealthy dinner when you can whip up this delicious and nutritious turkey stir fry? Give it a try and let your taste buds thank you later!
For more easy recipe ideas, browse all of The Mediocre Cook Recipes! Print
The Best Ground Turkey Stir Fry Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Enjoy a delicious and nutritious meal with our Healthy Ground Turkey Stir Fry! Packed with lean ground turkey and a variety of fresh vegetables, this stir fry is a perfect balance of protein and nutrients.
Recipe Inspiration: Cooking Chat’s Ground Pork Stir Fry with Collard Greens.
Ingredients
- 1 lb Lean Ground Turkey
- 16 oz Frozen Mixed Vegetables – Normand Blend
- 8 oz Sliced Mushrooms
- 8 oz Water Chestnuts
- 6 oz Snap Peas
- 1 Bell Pepper (Diced)
- 2 tbsp Olive Oil (Divided)
Instructions
- Begin by washing and cutting all your vegetables.
- Add sliced mushrooms and 1 tbsp of olive oil to a skillet that is big enough for the whole meal. (See recommendations in notes)
- Sauté the mushrooms on medium heat for about 10 minutes. Once golden brown and tender, transfer to a bowl.
- While your mushrooms are cooking, throw your snap peas and frozen mixed vegetables in a glass bowl with 1/4 cup of water. Place the bowl in the microwave, top it with a vented lid and steam for about 10 minutes, or until slightly soft. (See notes for recommendations)
- Once your mushrooms have turned golden brown and tender, transfer to a bowl and set aside.
- In the same skilled that you cooked your mushrooms, add 1 tbsp of olive oil and your ground turkey.
- Brown your turkey on medium heat for 5 minutes and then add in your bell pepper and cook until your meat is no longer pink and most of the liquid in the pan is gone (about 10 minutes depending on the way your stove-top cooks).
- While browning your turkey, open your water chestnuts, drain in can, add 1 tsp of baking soda and water. Let soak for 10 minutes.
- Strain your water chestnuts in large strainer and rinse well. Keep in strainer.
- Into the same stainer, add your steamed mixed vegetables, snap peas and mushrooms. This will remove the excess moisture.
- Once your ground turkey is done, add your strained vegetables, water chestnut and mushrooms to the pan with your cooked turkey.
- Top with Rebecca’s homemade stir fry sauce and stir.
- Serve over rice or quinoa, top with sesame seeds and enjoy!
Notes
- When steaming the vegetables in the microwave, I like to use a silicone microwave cover.
- After steaming the vegetables, be careful when removing your lid because hot water can build up on it.
- Make sure you place your glass bowl on a pot holder when removing from the oven, as glass needs to cool down slowly.
- The pan I use for my stir fry is the T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch.
- Additional ingredients that you can add in: sautéed greens (collard greens, swiss chard or bok choy) and chayote.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Cuisine: Chinese
Nutrition
- Calories: 450
