Quick Ground Turkey Stir-fry with Peanut Sauce
Quick Ground Turkey Stir-fry with Peanut Sauce
Ingredients
- •1.25 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
- •0.25 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
- •0.25 cup fresh cilantro, chopped
- •2 tablespoon dry roasted peanuts, chopped
- •2 lime wedges
- •0.5 teaspoon red pepper flakes
Instructions
- 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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux