Description
A quick and flavorful Ground Turkey Stir Fry packed with fresh vegetables and a savory homemade sauce. This dish is perfect for a healthy weeknight dinner, combining tender turkey and crisp vegetables in a delicious hoisin-soy-ginger glaze.
Ingredients
Scale
Protein
- 1 pound ground turkey
Vegetables
- 1/2 medium onion, cut into bite-size pieces
- 5 ounces cremini mushrooms, quartered
- 1 cup chopped cabbage
- 1 medium red bell pepper, chopped
- 2 cups broccoli florets, cut small
- Optional for serving: chopped scallions, sesame seeds
Sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sriracha sauce
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
Other
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Instructions
- Prepare the Sauce: Whisk together hoisin sauce, low-sodium soy sauce, sriracha, apple cider or rice vinegar, chicken broth, cornstarch, grated ginger, and minced garlic in a bowl. Set aside.
- Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground turkey and sauté for 8-10 minutes, breaking it up with a spoon, until cooked through.
- Remove Turkey: Transfer the cooked turkey to a plate or bowl and set aside.
- Sauté Onion: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sauté for about 1 minute until slightly softened.
- Cook Vegetables: Add mushrooms, cabbage, red bell pepper, and broccoli to the skillet. Cook for 3-4 minutes, stirring often, until vegetables are tender-crisp. Cook longer if a softer texture is preferred.
- Combine and Thicken: Return the cooked ground turkey to the skillet. Pour in the prepared sauce and stir well to combine. Let it bubble for 1-2 minutes until the sauce thickens slightly, coating the meat and vegetables evenly. Season with salt and pepper as needed.
- Serve: Serve the stir fry hot over cooked rice or noodles. Garnish with chopped scallions and sesame seeds if desired.
Notes
- For a spicier dish, increase the amount of sriracha sauce.
- Vegetables can be swapped or added according to preference, such as snap peas or carrots.
- Use low-sodium soy sauce to control sodium levels.
- Can be served with cauliflower rice or zucchini noodles for a low-carb option.
- Make sure to cook the vegetables until just tender to preserve their crunch and nutrients.
