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A close-up of a colorful Turkey and Vegetable Stir Fry with broccoli, carrots, zucchini, and bell peppers in a dark bowl.
Daniel

Turkey and Vegetable Stir Fry

A fast, healthy weeknight dinner loaded with lean ground turkey, crisp-tender vegetables, and a savory-sweet sauce that beats takeout.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-American, Chinese-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Stir Fry
  • 1 lb ground turkey 93% lean
  • 3 cups broccoli florets cut small, about 1 inch
  • 1 large red bell pepper sliced into thin strips
  • 2 medium carrots julienned or sliced into thin coins
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp vegetable oil divided
  • 3 cups cooked rice for serving
For the Sauce
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar unseasoned
  • 1 tbsp honey
  • 1 tsp cornstarch
  • 2 tbsp water

Equipment

  • Large wok or 12-inch skillet
  • Small Bowl (for sauce)

Method
 

Prep
  1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and water until smooth. Set aside.
  2. Cut broccoli into small florets, slice bell pepper into thin strips, and julienne or thinly slice carrots. Mince garlic and ginger. Keep everything near the stove - stir fry moves fast.
Cook
  1. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat until shimmering. Add ground turkey, breaking it up with a wooden spoon. Cook until no pink remains, about 5-6 minutes. Transfer to a plate.
  2. Add remaining 1 tablespoon oil to the pan. Toss in broccoli and carrots first - they take longest. Stir fry for 2 minutes, then add bell pepper, garlic, and ginger. Cook until vegetables are crisp-tender and broccoli is bright green, about 3 minutes.
  3. Return turkey to the pan. Pour sauce over everything and toss constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy coating. The vegetables should still have some bite.
  4. Serve immediately over hot rice. The sauce is best when fresh.

Notes

Cut vegetables uniformly so they cook evenly - uneven pieces mean some will be mushy while others stay raw. Don't skip the cornstarch; it transforms the sauce from watery to that classic takeout glaze. For meal prep, cook everything but stop before adding the sauce - reheat and sauce when ready to eat for the best texture.