Name: Ground Turkey Stir Fry at Home
Yield: 4

This Ground Turkey Stir Fry is made with lean turkey, fresh veggies, and a flavorful stir-fry sauce—high-protein and so satisfying!

Ground Turkey Stir Fry

This recipe is all about enjoying a filling meal without lots of calories. Some foods, like veggies, let you eat more while staying within your goals. For example, 3 cucumbers, 2 heads of lettuce, or 3 carrots have the same calories as 1 tablespoon of peanut butter!

This stir fry is reliable if you’re watching calories or macros but still want a hearty, flavorful meal. It’s quick, great for meal prep, and reliable for busy nights—and my kids are obsessed with it too!

Quick Tip

It is satisfying to using ground turkey as a ground beef replacement; some favorite recipes: Turkey Chili, Turkey Sloppy Joes, or this Ground Turkey Sweet Potato Skillet.

Ingredients

Here’s what you’ll need to make this Ground Turkey Stir Fry:

Cabbage: Use green cabbage or save time with pre-shredded coleslaw mix.
Zucchini: Grate on the large holes of a box grater for quick prep.
Green Onions: Use whites for cooking and greens as a finish.
Ginger and Garlic: Ginger paste and pre-minced garlic save time.
Carrots: Pre-shredded matchstick carrots save time.
Oil: Canola or vegetable oil keeps the dish light and neutral.
Ground Turkey: Choose lean 93/7 turkey for good flavor and less fat.
Soy Sauce: Use regular (not lite) soy sauce for more flavor.
Sesame Oil: Toasted sesame oil adds depth and richness.
Sriracha: Adjust to taste for the right amount of heat.
Brown Sugar: Light brown sugar balances everything out nicely.

Whisking the sauce for this ground turkey stir fry.

How To Make Ground Turkey Stir Fry

Prep Veggies: The cooking process is fast, so have all veggies ready to go beforehand.
Cook Turkey: Use the neutral oil here, the sesame oil goes in the sauce. Drain extra liquid if needed.
Make Sauce: check the seasoning and adjust as you go to get the level of heat or sweetness you want.
Cook Veggies: Add the zucchini last. It has a lot of water and will get soggy if cooked too long.
Serve: As an skippable finishing touch, top with some sesame seeds.

Featured Comment

“This recipe is amazing! I was not expecting it to be so good but it is now going to be one of a reliable dishes. The Sriracha mayo definitely took it up a notch although it would still be great without it!”
– Mary

Ground Turkey Stir Fry Tips

Use a wide skillet or wok: This recipe has a lot of volume, so a 12-inch or larger pan works best for straightforward mixing.
For a thicker, velvety sauce: whisk 2 teaspoons of cornstarch with the soy sauce before adding the other sauce ingredients.
Choose good ground turkey: Go for 93/7 ground turkey sold in cartons for better flavor. Avoid the plastic tube (chub) style.

Browning the meat with garlic and ginger, then adding all the veggies to sauté until tender.

Serving Suggestions

In a lettuce wrap: Roll the filling in butter lettuce leaves for a fresh, low-carb option.
With Sriracha mayo: Add a creamy element with a scoop of Sriracha mayo!

Sides to Serve

Rice: Pair with steamed white rice, brown rice, or jasmine rice.
Noodles: Serve over cooked ramen, soba noodles, or rice noodles.
Salad: A simple cucumber salad or Asian-inspired slaw adds freshness.

Adding green onions and sesame seeds to this one-skillet ground turkey stir fry.

Dietary Optionals

Ground Turkey Stir Fry Whole30

Use olive oil instead of vegetable oil.
Make sure Sriracha and mayo are Whole30-compliant.
Replace soy sauce with coconut aminos and skip the brown sugar.
Check if sesame oil is allowed (opinions vary).
Choose ground turkey with no added sugar or another compliant meat.
Serve with cauliflower rice instead of white rice.

Keto-Friendly:

Use Sriracha if compliant, or swap for Frank’s Red Hot®.
Replace soy sauce with Lite Tamari or Bragg’s Aminos®.
Skip the brown sugar.

Note: I’m not a Whole30 or Keto expert—double-check to ensure this recipe fits your needs.

Storage

Cool the ground turkey stir fry to room temperature, then move it to an airtight container. Refrigerate for up to 3-4 days. Freezing is not recommended, as the veggies become soggy when thawed.