Ground Turkey Stir Fry

What’s new in the recipe

This recipe was originally published on April 8, 2021, and we’ve made some fantastic updates! The instructions and process pictures are now numbered for easier reference, and we’ve expanded the recipe tips and notes section to set you up for success. You’ll also find a new substitutions and variations section with more options, a prep tips section for smoother cooking, and convenient 'jump to' links for simple navigation.

Ingredients

• Turkey – Use lean ground turkey, but not turkey breast. Choose 93/7 (93% lean and 7% fat) to keep the fat content down without sacrificing flavor. If you prefer, 85/15 works well too.
• Pantry – Basic pantry staples like cornstarch, brown sugar, and a neutral oil with a high smoke point (such as canola, vegetable, or avocado oil) are all you need for this stir fry.
• Condiments and spices – Soy sauce (we recommend reduced-sodium), hoisin sauce, garlic, ginger powder, salt, and crushed red pepper bring loads of flavor to this dish.
• Vegetables – We use a prepackaged coleslaw mix for this recipe. It typically includes shredded green cabbage, a bit of red cabbage, and carrots for color and texture. You’ll find it in the supermarket refrigerated section near the prepackaged lettuce mixes. Sliced green onions add extra flavor and make a great garnish.
• See the recipe card for quantities and preparation.

Easy prep tips

• The prep work for this dinner is quick and simple! Using a prepackaged coleslaw mix saves time and effort. If you prefer shredding your own cabbage, go for green cabbage and slice it into very thin strips. Add a pop of color by including a handful of red cabbage and shredded carrots.
• For the sauce, I like using small canning jars. I keep several sizes on hand because they’re super convenient for mixing sauces, marinades, and dressings—plus, they’re easy to clean and store.
• To prep the garlic, I recommend using a microplane zester or small grater to break it down into a paste-like consistency. If you don’t have one, finely mincing the garlic works well.

How to make ground turkey stir fry

1. Mix the cornstarch and water in a jar or medium bowl. Stir with a fork or small whisk until the cornstarch dissolves completely.

2. Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using) to the jar or bowl. Stir the sauce vigorously until fully combined.

3. Heat the oil in a large skillet or wok over medium-high heat. Add the turkey, cook for 6–7 minutes, stir occasionally and break it up, until it is browned and the liquid cooks out.

4. Add the cabbage to the skillet with the cooked turkey.

5. Stir-fry the turkey and cabbage together, cooking the turkey further and softening the cabbage.

6. Pour in the stir fry sauce and stir to combine. Cover, cook for 5 minutes to let the flavors meld together. Stir occasionally.

Add the green onions and serve with white rice or noodles, if desired.

Substitutions and variations

• Use broccoli slaw instead of coleslaw. It’s a fantastic ingredient—I use it in my pork egg rolls, and they’re always a hit.
• Swap hoisin sauce for oyster sauce if you want a different flavor, or add a splash of rice vinegar for a little extra tang. You can also adjust the sweetness by increasing or decreasing the amount of brown sugar.
• Not a fan of spice? Simply leave out the crushed red pepper.
• Love more heat? Increase the amount of crushed red pepper flakes, or add a drizzle of sriracha or chili paste to the sauce for an extra kick.

Storing and reheating instructions

• Refrigerator: Allow the food to cool completely before storing. Place it in an airtight container and refrigerate within two hours of cooking. Properly stored, it can be kept in the refrigerator for up to 3 to 4 days.
• Freezer: Allow it to cool completely. Transfer it to airtight, freezer-safe containers, leaving about an inch of space for expansion. Label the containers with the content and date, and freeze for up to 3 months.
• Reheating: If frozen, thaw the food in the refrigerator overnight before reheating.
  • Stovetop: Place the desired portion in a non-stick skillet. Add 1-2 tablespoons of broth or water to prevent sticking and drying out. Cover with a lid and heat over medium to medium-low heat for about 5-7 minutes, stirring occasionally, until heated through.
  • Microwave: Transfer the desired portion to a microwave-safe dish and cover loosely with a clean paper towel. Heat in 30 second intervals, stirring in between, until hot and steaming.
• Food safety: Cool leftovers as quickly as possible by dividing them into shallow containers to allow rapid cooling. Refrigerate within two hours of cooking. When reheating, ensure leftovers reach an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture or foodsafety.gov.