Ingredients
Scale
- 1 pound lean ground turkey
- 1 tablespoon olive oil (or sesame oil)
- 3 large bell peppers (mixed colors), thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce (or tamari)
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
Instructions
- Step 1: Prepare the sauce by whisking together the soy sauce, cornstarch, and ground ginger in a small bowl; set aside. Prepare and slice all of the vegetables.
- Step 2: Heat the oil in a large wok or skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until fully browned. Drain any excess grease and set the cooked turkey aside.
- Step 3: Add the sliced bell peppers, onion, and minced garlic to the same skillet. Stir-fry for 4 to 6 minutes until the vegetables are tender-crisp.
- Step 4: Return the cooked ground turkey to the skillet with the vegetables. Stir well to combine all ingredients evenly.
- Step 5: Pour the reserved soy sauce mixture over the turkey and vegetables. Bring the mixture to a simmer and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and evenly coats the stir-fry.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, or freeze for a quick future meal.
- When reheating, add a splash of water or extra soy sauce to the skillet or container to prevent the ground turkey from drying out.
- Elevate this meal by serving it over fluffy jasmine rice or tossing it with quick-cooked lo mein noodles for a satisfying dinner.
- For the best texture contrast, ensure you only stir-fry the bell peppers until they are vibrant and tender-crisp, not soft.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American