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 ground turkey (93/7)
- 4 tablespoons soy sauce don’t use lite
- 2 tablespoons toasted sesame oil
- 2 teaspoons Sriracha sauce
- 1 tablespoon light brown sugar
- Salt and pepper
Sriracha Mayo (Optional)
- 1/3 cup mayo
- 1 tablespoon Sriracha sauce
- 1 lime
Instructions
- Thinly slice cabbage, or use pre-shredded coleslaw mix. Grate zucchini using the large holes of a grater. Grate carrots the same way. 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, 1 tbsp 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.
I just want to say this is delicious! It is my go too recipe, I change it up with the veggies whatever I have corn, peppers , but love the zuchinni in it, I love the siracha sauce and I make it with onions more flavourful than green onions! Thanks
I am so happy to hear this! Thanks so much Coleen! 🙂
This is literally the first comment I’ve ever posted on a recipe, because this dish is a lifesaver! I managed to sneak in the food prep while working from home, and the finished product came together in no time at the end of the day. I doubled the veggies and turkey, tripled the stir fry sauce, and made some slight dietary adjustments – success! (As someone who hates mayo on its own, I even agree that the sriracha mayo sauce is not to be missed.) Please keep the awesome recipes coming!
I am so thrilled to hear this! Thanks so much Alexis! 🙂
Thank you for this recipe! It’s so quick to make and yummy!
Yay! So glad you enjoyed! Thanks Debbie! 🙂
Delicious dish!! I’m making healthier choices for my husband who had a heart attack, he lives it made it lots for him! I doubled the sauce and meat and added onions and some celery it’s sooo good! Thanks!!
I am so thrilled to hear this! Thanks for your comment! 🙂
Oh my goodness! This is a fabulous dish, Chelsea! I didn’t have sriracha sauce, so subbed Frank’s Red Hot sauce. My husband was very skeptical as he saw me prepping all the veggies, but he was the first one to have seconds! I’ll definitely make this many times…thank you!
I came across this recipe today and made it for dinner. It’s amazing. My husband, who claims to hate all vegetables, scarfed it down. I got one serving and he got 3. Good with it without the sriracha mayo sauce.
I am so happy to hear this! Thanks Val! 🙂
I made this last night and all I can say is WOW! This was delicious! I used red cabbage and I left out the zucchini because I didn’t have any. That sauce is so good. I am definitely going to try this with thin sliced chicken and add broccoli and shrimp too. So so good. Thank you for a great recipe🙂
I am so happy to hear how much you loved this! Those add ins sound awesome! Thanks for your comment Crystal! 🙂
Easy & DELICIOUS- you never disappoint Chels! This has become a regular dinner selection because it’s loved by all and packed with veggies. I’ve substituted the zucchini with sliced bell peppers & used the whole head of cabbage and even have made this without the meat – still always good. I’d recommend doubling the sauce if you use the entire head of cabbage. I usually add chopped peanuts on top. The sriracha Mayo sauce is a MUST- so much better than any I’ve gotten at a hibachi restaurant. Thanks Chels!!
You are so sweet! Thanks so much for taking the time to write this and share your tips! I really appreciate it! 🙂
This recipe is amazing! I was not expecting it to be so good but it is now going to be one of my favorite dishes. The Sriracha mayo definitely took it up a notch although it would still be great without it!
So happy to hear that! Thanks Mary 🙂
My family loves this dish – I usually make it with ground beef but had ground turkey on hand, and found your recipe. It was very good – my family ate it and loved it!
So thrilled to hear it; thanks Kara!