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
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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).
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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.
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Stir in green onions until combined. Cook, stirring often, for 1 minute, or until green onions soften slightly.
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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.
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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!