Quick Ground Turkey Stir-fry with Peanut Sauce

• •1.3 lb ground turkey, lean
• •1 tablespoon sesame oil
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 large red bell pepper, thinly sliced
• •2 cup broccoli florets, small
• •1 cup carrots, julienned or thinly sliced
• •1 cup snap peas
• •1 tablespoon soy sauce
• •0.3 teaspoon black pepper
• •0.5 cup creamy peanut butter
• •3 tablespoon soy sauce
• •2 tablespoon rice vinegar
• •1 tablespoon honey or maple syrup
• •1 teaspoon toasted sesame oil
• •1 teaspoon fresh ginger, grated
• •1 clove garlic, minced
• •1 teaspoon Sriracha or chili garlic sauce
• •3 tablespoon warm water or coconut milk
• •4 cup cooked jasmine rice or noodles
• •0.3 cup fresh cilantro, chopped
• •2 tablespoon dry roasted peanuts, chopped
• •2 lime wedges
• •0.5 teaspoon red pepper flakes

Instructions

1. 1

   Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, 3 tablespoons soy sauce, rice vinegar, honey, toasted sesame oil, 1 teaspoon grated ginger, 1 clove minced garlic, and Sriracha. Gradually add warm water or coconut milk, 1 tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Set aside.

2. 2

   Cook the Turkey: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

3. 3

   Add Aromatics: Push the cooked turkey to one side of the skillet. Add 3 cloves minced garlic and 1 tablespoon grated ginger to the empty side and sauté for 30 seconds until fragrant. Stir the aromatics into the turkey.

4. 4

   Stir-fry Vegetables: Add the red bell pepper, broccoli florets, julienned carrots, and snap peas to the skillet. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender.

5. 5

   Season and Combine: Pour 1 tablespoon of soy sauce over the turkey and vegetables, and sprinkle with black pepper. Toss everything together to combine and ensure all ingredients are well-coated.

6. 6

   Serve: Divide the cooked jasmine rice or noodles among 4 bowls. Top with the ground turkey and vegetable stir-fry. Drizzle generously with the prepared peanut sauce. Garnish with chopped fresh cilantro, chopped peanuts, and a squeeze of lime juice from a lime wedge. Serve immediately, with extra red pepper flakes if desired.

Chef's Tips

• 💡Vegetable Variations: Feel free to customize with your favorite stir-fry vegetables like mushrooms, baby corn, bok choy, or green beans. Just ensure they are cut into similar sizes for even cooking.
• 💡Spice Level: Adjust the amount of Sriracha or chili garlic sauce in the peanut sauce to your preferred level of heat.
• 💡Meal Prep Friendly: Cook the turkey and vegetables ahead of time. Store the stir-fry and peanut sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the stir-fry and then add the sauce.
• 💡Peanut Allergy? For a peanut-free version, use tahini or sunbutter instead of peanut butter, and ensure all other ingredients are free from peanuts.
• 💡Serving Suggestions: This stir-fry is also delicious wrapped in large lettuce cups for a low-carb option.