Quick Ground Turkey Teriyaki Stir Fry: My Weeknight Win (Print Version)

Flavorful Ground Turkey Teriyaki Stir Fry ready in minutes! A simple, savory meal packed with veggies and a homemade sauce. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: High Protein, Gluten-Free adaptable

# Ingredients:

→ Main Players

01 - 1 lb Ground Turkey
02 - 1 bunch Broccolini (or Broccoli Florets)
03 - 2 Bell Peppers (various colors), sliced
04 - 2 medium Carrots, thinly sliced
05 - 1 small Yellow Onion, chopped

→ Sauce Essentials

06 - 1/2 cup Low-Sodium Soy Sauce (or Tamari)
07 - 1/4 cup Honey or Maple Syrup
08 - 2 tbsp Rice Vinegar
09 - 1 tbsp Sesame Oil
10 - 1 tbsp Fresh Ginger, grated
11 - 3 cloves Garlic, minced
12 - 1 tbsp Cornstarch
13 - 2 tbsp Water (for slurry)

→ Finishing Touches

14 - Sesame Seeds, for garnish
15 - 2 Green Onions, sliced, for garnish

# Instructions:

01 - First things first, get all your veggies chopped and ready. This is where my kitchen usually becomes a colorful chaos of bell peppers, carrots, and broccolini florets scattered across the counter. Thinly slice your carrots and bell peppers, chop the onion, and mince your garlic and grate that fresh ginger. Trust me, having everything prepped (mise en place, as the fancy chefs say) makes the actual stir-frying so much smoother. I've definitely tried to chop while cooking and almost lost a finger, so learn from my oops moment!
02 - In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. In a separate tiny bowl, combine the cornstarch and water to create a slurry. Make sure it's lump-free! I didn't expect that the cornstarch slurry would be so critical, but it really is the difference between a watery sauce and a beautiful, glossy glaze. Give it a good whisk until everything is totally combined and looks uniform. Set both aside; you'll thank yourself for this later, honestly.
03 - Heat a large skillet or wok over medium-high heat with a drizzle of oil. Add your ground turkey, breaking it up with a spoon as it cooks. You want it nicely browned and cooked through, no pink bits left. Listen for that sizzle! It's the sound of dinner getting real. This usually takes about 5-7 minutes. Once it's cooked, drain any excess fat – I usually just tilt the pan and scoop it out with a spoon – then remove the turkey from the pan and set it aside in a bowl.
04 - Add a little more oil to your hot pan if needed. Toss in the chopped onion, bell peppers, carrots, and broccolini. Sauté for about 5-7 minutes, stirring frequently, until the veggies are tender-crisp. I like a little crunch, so I don't overdo it here. You want them bright and vibrant, not soggy! Then, add the minced garlic and grated ginger, cooking for another minute until fragrant. Oh, the smell at this point is just incredible – my whole kitchen fills with it!
05 - Return the cooked ground turkey to the pan with the vegetables. Give it a quick stir to combine everything. Now, pour in that glorious teriyaki sauce you whisked earlier. Bring it to a gentle simmer. Once simmering, give your cornstarch slurry another quick whisk (it settles!) and slowly pour it into the pan while stirring constantly. Watch the magic happen as the sauce thickens into a beautiful, glossy glaze that coats everything. This is where I always get excited, honestly.
06 - Remove the Ground Turkey Teriyaki Stir Fry from the heat as soon as the sauce has thickened to your liking. Don't overcook it, or the sauce can get too sticky. Ladle generous portions over steamed rice or noodles. Garnish with a sprinkle of sesame seeds and plenty of sliced green onions. It makes it feel fancy, even if you just threw it together on a Tuesday night. Take a moment to appreciate the colors and the amazing aroma. Enjoy your delicious, homemade meal!

# Notes:

01 - Don't overcrowd your pan – a big mistake I made, leading to steamed, not stir-fried, veggies.
02 - For best results, gently reheat leftovers on the stovetop; microwaving can make the sauce watery.
03 - Fresh ginger and garlic make a HUGE difference, trust me on this; don't skip them.
04 - Serve over jasmine rice with green onions and sesame seeds for that extra special touch.

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 30-35g

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