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Turkey & Veggie Stir-Fry Bowls - A Fast, Fresh Weeknight Favorite

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Protein: 1 lb (450 g) lean ground turkey
  • Vegetables: 1 red bell pepper, thinly sliced
  • 1 small broccoli crown, cut into small florets
  • 1 medium carrot, thinly sliced or julienned
  • 1 small zucchini, halved and sliced
  • 1 cup snap peas or green beans, trimmed
  • 4 green onions, sliced (whites and greens separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • Sauce and Aromatics: 1/4 cup low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1–2 tablespoons honey or maple syrup
  • 1–2 teaspoons toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes or chili-garlic sauce (optional)
  • 1/2 cup low-sodium chicken broth or water
  • 2 teaspoons cornstarch
  • Cooking: 1–2 tablespoons neutral oil (avocado, canola, or peanut)
  • For Serving: Cooked rice, quinoa, noodles, or cauliflower rice; sesame seeds and lime wedges (optional)

Method
 

  1. Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, red pepper flakes (if using), chicken broth, and cornstarch until smooth. Set aside.
  2. Prep the veggies: Slice everything before you start cooking. Stir-fry moves fast, and having it all ready makes it stress-free.
  3. Brown the turkey: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the ground turkey and a pinch of salt. Cook, breaking it up, until browned with crispy bits, 5–7 minutes. Transfer to a plate.
  4. Sauté aromatics: In the same pan, add a little more oil if needed. Add garlic, ginger, and the white parts of the green onions. Cook 30–45 seconds, stirring, until fragrant.
  5. Stir-fry the veggies: Add broccoli, carrots, and snap peas. Cook 2–3 minutes, stirring often. Add bell pepper and zucchini; cook another 2–3 minutes until crisp-tender. Keep the heat high so they char slightly without steaming.
  6. Combine and sauce: Return turkey to the pan. Stir the sauce to re-disperse the cornstarch, then pour it in. Toss everything for 1–2 minutes until the sauce thickens and coats the turkey and veggies.
  7. Finish and taste: Turn off the heat. Stir in the green onion tops. Taste and adjust with more soy for salt, vinegar for brightness, or honey for sweetness.
  8. Serve: Spoon over warm rice, noodles, or cauliflower rice. Top with sesame seeds and a squeeze of lime if you like.