Ground Turkey Thai Stir-Fry

15
Ingredients

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #31691

March 21, 2019

Categories: Thai, Gluten-Free, Low Fat, No Eggs, Non-Dairy, more

recipe by:
lovinretirement

"Made this last night and WOW, what flavor!"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (338.3 g)
Calories 334.1
Total Fat - 19.2 g
Saturated Fat - 4.6 g
Cholesterol - 88.5 mg
Sodium - 2070.1 mg
Total Carbohydrate - 22.6 g
Dietary Fiber - 4.5 g
Sugars - 7.4 g
Protein - 22.6 g
Calcium - 104.4 mg
Iron - 2.8 mg
Vitamin C - 81.5 mg
Thiamin - 0.2 mg

Step 1

Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Agave nectar to make the stir-fry sauce.

Step 2

Cut the onion into thin slivers.

Step 3

Cut the red bell pepper into strips.

Step 4

Peel and slice the garlic very thinly.

Step 5

Heat the wok or large heavy frying pan over medium-high heat for about 1 minute before you add the oil.

Step 6

Then add the 1 tablespoon of olive oil and the sesame oil, heat about 45 seconds (or until it looks shimmery).

Step 7

Add the garlic cloves, and cook the garlic just until it’s fragrant. When you smell garlic (less than one minute) remove the garlic and set aside.

Step 8

Add the onion slivers and bell pepper strips to the wok and stir-fry for 1-2 minutes (just until they’re starting to soften), then remove to a bowl with the reserved garlic.

Step 9

Add the other teaspoon of oil if it seem like you need it.

Step 10

Then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks.

Step 11

Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.

Step 12

Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute.

Step 13

Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.

Step 14

Then add the stir-fry sauce, except for 2 tablespoons of it (to mix with the corn starch) and stir to distribute it in the meat/veggie mixture.

Step 15

Cook about 2 minutes more, until the whole dish is hot.

Step 16

Add corn starch to cold reserved sauce mixture and stir to make a slurry. Add to meat mixture and stir in to thicken. Cook 1 minute, then serve. I like to serve it over cooked rice.