Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.
If you’re looking for a recipe for a low-calorie but great tasting main dish, may I suggest this turkey veggie stir fry? I think you will really enjoy it!
Occasionally I love reading through my cookbooks (I collect them) to find new ideas or recipes I have overlooked in the past. This recipe came from one of my older WW cookbooks from about 5 years ago.
The recipe sounded interesting to me, so I made it, and was pleasantly surprised at the results! This dish has ground turkey breast and several veggies in a delicious sauce, served on a bed of rice.
Turkey Veggie Stir Fry is a filling, colorful, healthy and hearty meal! Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
First Step – Cook Rice And Prep The Veggies!
TIP: Start the rice cooking (stovetop or rice cooker) before starting the recipe, so it is fully cooked and HOT when this dish is ready to be served.
It is helpful to prep the “add-in” veggies before beginning to cook this dish. That way, they’re ready to go as you make this dish, allowing you to make this meal in less time.
Thaw the frozen peas while you chop, mince or dice green onions, carrots, red bell peppers, garlic, fresh ginger, and cilantro. Once this step is done, you’re ready to go!
Cook Some Veggies
Heat 2 teaspoons of canola oil in a large skillet using Medium-High heat. When the oil is hot (but not smoking), stir in the diced red bell peppers and carrots.
Cook the bell peppers and carrots for 3 minutes, stirring often, until they have softened slightly in texture.
Stir in fresh grated ginger and minced garlic, and cook, stirring constantly for 30 seconds (don’t burn the garlic!)
Cook The Ground Turkey
Add the ground turkey to the skillet and cook it on Medium-High heat, until the meat is fully cooked through and no longer pink in color. This will take about 4-5 minutes.
As the ground turkey cooks, break the meat up into small bite-sized pieces using a spoon, spatula or fork.
Add More Veggies To The Stir Fry
Once the ground turkey is fully cooked (and no longer pink), stir in the chopped scallions (green onions) until combined.
Cook everything, stirring often, for about 1 minute, or until the green onions have slightly softened.
Add the peas, soy sauce, sesame oil, salt, and red pepper flakes to the rest of the ingredients in the skillet.
Continue to cook the turkey veggie stir fry for 2 minutes, or until the peas are heated through with the rest of the ingredients.
Transfer the skillet OFF of the heat, and immediately stir in chopped cilantro until it has been incorporated into the dish. Serve immediately.
Time To Serve The Turkey Veggie Stir Fry
Now it’s time to enjoy this delicious turkey veggie stir fry! The recipe makes enough for 4 main dish servings.
For each serving, place half a cup of hot cooked rice on a plate (or in a bowl), then top with about 1½ cups of the turkey and veggie mixture.
Sprinkle each portion with sesame seeds. Serve while hot, and enjoy this tasty, filling, low-calorie, and healthy meal.
I hope you have the opportunity to try this simple recipe for turkey veggie stir fry! We enjoy it, and trust you will, as well.
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More TURKEY Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious turkey recipes to choose from, including:
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Original recipe source: “The Essential WW Freestyle Cookbook”, page 49, published in 2018 by Weight Watchers, Int’l., Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.
- 2 teaspoons canola oil
- 1 medium red bell pepper seeded, diced
- 1 large carrot peeled, diced
- 2 cloves garlic minced
- 1 Tablespoon fresh ginger peeled, finely grated
- 1 pound ground skinless turkey breast
- 4 scallions (green onions) thinly sliced (white and green parts)
- 1 cup frozen green peas thawed
- 2 Tablespoons soy sauce (low-sodium, if available)
- 2 teaspoons dark sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon red chili pepper flakes
- ¼ cup chopped fresh cilantro
- 1½ cups hot cooked white rice
- 1 Tablespoon sesame seeds lightly toasted, if desired
Heat canola oil on Medium-High in a large skillet. When oil is hot (but not smoking), stir in red bell peppers and carrots. Cook for 3 minutes, stirring often, until they've softened slightly. Stir in ginger and garlic; cook, stirring constantly for 30 seconds (don't burn the garlic).
Add ground turkey to the skillet; cook on Medium-High, until meat is cooked through and no longer pink in color (about 5 minutes). As turkey cooks, break the meat into small bite-sized pieces using a spoon, spatula or fork.
Stir in green onions until combined. Cook, stirring often, for 1 minute, or until green onions soften slightly.
Add peas, soy sauce, sesame oil, salt, and red pepper flakes to skillet. Cook for 2 minutes, or until peas are heated through. Move skillet OFF the heat; immediately stir in chopped cilantro until incorporated. Serve immediately.
For each serving, place ½ cup of rice on plate (or in bowl); top with 1½ cups of turkey/veggie mix. Sprinkle with sesame seeds. Serve hot, and enjoy!
Here’s one more to pin on your Pinterest boards!
