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Healthy Low Calorie Turkey & Veggie Stir Fry - Quick, Colorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb lean ground turkey (93–99% lean)
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium zucchini, halved and sliced
  • 1 cup snap peas or green beans, trimmed
  • 2 medium carrots, thinly sliced on a bias
  • 3 green onions, sliced (white and green parts divided)
  • 2–3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons sesame oil
  • 1–2 teaspoons chili-garlic sauce or sriracha (optional, for heat)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for light thickening)
  • Salt and black pepper, to taste
  • Sesame seeds, for garnish (optional)
  • Lime wedges, for serving (optional)
  • Cooked cauliflower rice or brown rice, for serving (optional)

Method
 

  1. Prep everything first. Slice all vegetables, mince garlic and ginger, and stir together your sauce: soy sauce, rice vinegar, sesame oil, and chili-garlic sauce if using. If you want a slightly glossy finish, whisk in the cornstarch slurry.
  2. Heat the pan. Place a large skillet or wok over medium-high heat. Add the neutral oil and swirl to coat.
  3. Brown the turkey. Add the ground turkey with a pinch of salt and pepper. Cook, breaking it up with a spatula, until no longer pink and lightly browned at the edges, about 5–6 minutes. Transfer to a plate and keep warm.
  4. Sauté the aromatics. In the same pan, add the onion and the white parts of the green onions. Cook 1–2 minutes until lightly softened. Add garlic and ginger and cook 30–45 seconds until fragrant.
  5. Stir fry the hardy veggies. Add broccoli and carrots. Cook 2–3 minutes, stirring often, so they start to soften but stay bright.
  6. Add the quick-cooking veggies. Stir in bell pepper, zucchini, and snap peas. Cook another 2–3 minutes until crisp-tender.
  7. Return the turkey and add sauce. Add the turkey back into the pan. Pour in the sauce and toss to coat everything evenly. If using cornstarch slurry, stir it in now and cook 1 minute until slightly thickened.
  8. Finish and taste. Turn off the heat. Sprinkle in the green parts of the green onions and a squeeze of lime if you like. Taste and adjust with a splash more soy sauce, pepper, or heat.
  9. Serve. Spoon over cauliflower rice or a small portion of brown rice. Garnish with sesame seeds. Enjoy hot.