Ground Turkey Thai Stir-Fry

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


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

Original recipe yields 4 servings
OK

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.

Step 17

*I use my Very Low Sodium Soy Sauce Substitute, recipe #5145, to lower the sodium since the fish sauce has so much.

Tips & Variations


No special items needed.

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