This Ground Turkey Stir Fry is made with lean turkey, fresh veggies, and a flavorful stir-fry sauce—high-protein and so delicious!
Ground Turkey Stir Fry
This recipe is all about enjoying a filling meal without lots of calories. Some foods, like veggies, let you eat more while staying within your goals. For example, 3 cucumbers, 2 heads of lettuce, or 3 carrots have the same calories as 1 tablespoon of peanut butter!
This stir fry is perfect if you’re watching calories or macros but still want a hearty, flavorful meal. It’s quick, great for meal prep, and perfect for busy nights—and my kids are obsessed with it too!
Quick Tip
I love using ground turkey as a ground beef replacement; some favorite recipes: Turkey Chili, Turkey Sloppy Joes, or this Ground Turkey Sweet Potato Skillet.
Ingredients
Here’s what you’ll need to make this Ground Turkey Stir Fry:
- Cabbage: Use green cabbage or save time with pre-shredded coleslaw mix.
- Zucchini: Grate on the large holes of a box grater for quick prep.
- Green Onions: Use whites for cooking and greens as a garnish.
- Ginger and Garlic: Ginger paste and pre-minced garlic save time.
- Carrots: Pre-shredded matchstick carrots save time.
- Oil: Canola or vegetable oil keeps the dish light and neutral.
- Ground Turkey: Choose lean 93/7 turkey for good flavor and less fat.
- Soy Sauce: Use regular (not lite) soy sauce for more flavor.
- Sesame Oil: Toasted sesame oil adds depth and richness.
- Sriracha: Adjust to taste for the right amount of heat.
- Brown Sugar: Light brown sugar balances everything out nicely.
Quick Tip
For a thicker, velvety sauce, whisk 2 teaspoons of cornstarch with the soy sauce before adding the other sauce ingredients.
How To Make Ground Turkey Stir Fry
- Prep Veggies: Slice cabbage, grate zucchini, slice green onions, and prepare ginger and garlic.
- Cook Turkey: Heat oil, cook turkey with garlic, ginger, salt, and pepper. Drain extra liquid if needed.
- Make Sauce: Mix soy sauce, sesame oil, Sriracha, and brown sugar.
- Cook Veggies: Add cabbage and carrots; cook until softened. Add zucchini, green onions, and sauce; stir to combine.
- Serve: Remove from heat, garnish with green onions, and enjoy!
Ground Turkey Stir Fry Tips
- Use a large skillet or wok: This recipe has a lot of volume, so a 12-inch or larger pan works best for easy mixing.
- Prep before cooking: The cooking process is fast, so have all veggies ready to go beforehand.
- Choose good ground turkey: Go for 93/7 ground turkey sold in cartons for better flavor. Avoid the plastic tube (chub) style.
Serving Suggestions
- In a lettuce wrap: Roll the filling in butter lettuce leaves for a fresh, low-carb option.
- With Sriracha mayo: Add a creamy element with a scoop of Sriracha mayo!
Sides to Serve
- Rice: Pair with steamed white rice, brown rice, or jasmine rice.
- Noodles: Serve over cooked ramen, soba noodles, or rice noodles.
- Salad: A simple cucumber salad or Asian-inspired slaw adds freshness.
Dietary Optionals
Ground Turkey Stir Fry Whole30
- Use olive oil instead of vegetable oil.
- Make sure Sriracha and mayo are Whole30-compliant.
- Replace soy sauce with coconut aminos and skip the brown sugar.
- Check if sesame oil is allowed (opinions vary).
- Choose ground turkey with no added sugar or another compliant meat.
- Serve with cauliflower rice instead of white rice.
Keto-Friendly:
- Use Sriracha if compliant, or swap for Frank’s Red Hot®.
- Replace soy sauce with Lite Tamari or Bragg’s Aminos®.
- Skip the brown sugar.
Note: I’m not a Whole30 or Keto expert—double-check to ensure this recipe fits your needs.
Storage
Cool the ground turkey stir fry to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days. Freezing is not recommended, as the veggies become soggy when thawed.
More Easy Dinner Recipes
- Chicken Stir Fry with veggies
- Asian Ground Turkey with an incredible stir-fry sauce!
- Turkey Bolognese with loads of hidden veggies
- Spaghetti Squash with Turkey Meatballs and marinara sauce
- Turkey Meatloaf with a tangy saucy topping
Ground Turkey Stir Fry
Equipment
- Large skillet or Wok (12-inch or wider)
Ingredients
- 6 cups (1/2 large head) thinly sliced green cabbage or shredded coleslaw mix
- 3/4 cup shredded zucchini 1 small zucchini
- 1 cup shredded carrots 2 large carrots
- 1 bunch of green onions divided
- 1 tablespoon ginger paste
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil or canola
- 16 ounces lean (93/7) ground turkey
- 4 tablespoons soy sauce don't use lite
- 2 tablespoons toasted sesame oil
- 2 teaspoons Sriracha
- 1 tablespoon light brown sugar
- Salt and Pepper to taste
Sriracha Mayo (Optional)
- 1/3 cup mayo
- 1 tablespoon Sriracha
- 1 tablespoon lime juice
Instructions
- Thinly slice cabbage to make 6 cups, or use pre-shredded coleslaw mix. Grate zucchini using the large holes of a box grater for 3/4 cup. Grate carrots the same way for 1 cup. Thinly slice green onions, separating into 1/2 cup whites (lower parts) and 1/4 cup greens.
- Heat a large skillet over medium-high heat. Add oil, turkey, garlic, ginger, and a 1/4 teaspoon each of salt and pepper. Cook, breaking up the turkey, for 5-7 minutes or until fully cooked. Drain excess liquid if needed.
- While the turkey cooks, whisk together soy sauce, sesame oil, Sriracha, and brown sugar in a small bowl. Set aside.
- Add cabbage and carrots to the skillet; stir and cook for 2-4 minutes until the cabbage wilts. Add zucchini, green onion whites, and the sauce; stir for 1-2 minutes. Remove from heat, adjust seasoning if needed, and garnish with green onion greens.
- Optional: Whisk mayo, Sriracha, lime juice, and a small pinch of salt and pepper until smooth. Adjust Sriracha to taste; see note 1.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night. I love this recipe really easy to prepare and delicious! I added sesame seeds to it and used low sodium soy sauce. Love the flavors and the veggies! Thank you !
I am so happy you loved this! Thanks so much for your comment Rob! 🙂
Simple and tasty! I cooked my veggies a little less because I like them super crunchy. It was delicious!
Glad you enjoyed Tina! 🙂
Found this recipe today, and wow!! Absolutely delicious, and one which i will be making regularly. I swapped the green cabbage for purple and chose not to use the zucchini- instead used red pepper and an onion. It was a very pretty bowl in the end 🙂 thank you!!
I’m so glad you loved this Ground Turkey Recipe! Those subs sound awesome! Thanks for sharing Laurel! 🙂
That’s was so yummy… I added slivered almonds and chopped water chestnuts and served an orange sauce with it. Also I served it in Romain leaves. Thank you so much. So delish!!!!
MMMM that sounds delicious!! Thanks for the tips and your comment! 🙂
I VERY rarely comment on any recipe… This is hands down one of the best. Seriously. Thanks for sharing. Definitely best with the Shiacha mayo and served over Jasmine rice. It will go into my permanent collection. YUM!
I’m so glad you enjoyed this! Thanks so much for commenting! 🙂
I’m making this again for the third time. This time with baby bok choy, red cabbage, and sugar snap peas. Last time was with tempeh instead of turkey, mushrooms, red cabbage and baby boy choy. I’m a huge fan as you can tell. 🙂
I’m so happy you’re enjoying it! Thanks so much for coming back and sharing what you’re changing about it 🙂 Gives us all fun ideas!!
Just made this for dinner and my husband and I loved it! Used 1 lb of ground turkey and a bit more cabbage because the head of cabbage I got was huge, but otherwise followed the recipe. Will definitely make this again, thank you!
Ahh i’m so happy to hear this! Thanks Caitlin! 🙂
Made this last night with red cabbage vs. green. Also threw in a green pepper. Used a package of ground turkey that was 1.3 pounds. It wasn’t too much meat. Flavor was outstanding! Will definitely make this again. Thanks for the great recipe!
Yay! So glad to hear this was a hit 🙂 Love your changes!
I wonder how this would be with red cabbage, which is a little more healthful. Could even throw in some kale. I love the versatility of this recipe. 🙂
So versatile! Enjoy 🙂
I love how this has so many veggies in it!! 🙂