Spicy Turkey & Veggie Stir Fry – Easy Meal

Spicy Turkey & Veggie Stir Fry

Spicy Turkey & Veggie Stir Fry is a great combination of healthy ingredients that come together quickly, in this easy to make meal. The Sriracha provides the kick, and the veggies are actually broiled, resulting in a great caramelized flavor. The dish is finished with a a savory coating of soy sauce flavored goodness. Spicy Turkey & Veggie Stir Fry is a great reason to cook Asian tonight! Remember to Share, Comment and/or Subscribe if you enjoyed this post.

You can dial down the Sriracha for the Spicy Turkey & Veggie Stir Fry, if you prefer (or if you need to cater to the family’s preferences.) But to be honest, the amount recommended doesn’t result in a super spicy dish, just a touch of heat. The other unusual ingredient in this recipe is chopped pickle. The original recipe called for half-sour pickles, which I was unable to find. I decided to give regular dill pickles a try, because I was curious to see if they enhanced the dish (I’ve never heard of putting pickle in a stir fry.) I enjoyed it! But if you’re not a fan, you can easily leave it out.

When I mentioned to my daughter that I’d never used ground turkey in a dish where it was pan cooked and crumbled up, she looked at me like I had been living under a rock. Seriously, how had I never used ground turkey in this manner? Apparently ground turkey was always for burgers or meatloaf in my mind. Well, not any more!  It just goes to show you, that even when you think you’ve been around the culinary block a few times, you still have new things to learn.

One last thing I’ll mention, which is a great time saver, is Uncle Ben’s Ready Rice. I used this for my Basmati rice and it turned out perfectly, was ready in 90 seconds and comes in a microwaveable pouch which eliminates prep and cleanup. Fast, tasty and easy – all things that are welcome for a weeknight meal.

Spicy Turkey & Veggie Stir Fry – Easy Meal

Serving Size: 4 servings


  • 1 1/2 cups basmati rice (or 2 packets of Uncle Ben's Basmati Ready Rice)
  • 1 1/2 pounds green beans, trimmed
  • 3 tablespoons vegetable oil, divided
  • 1 small red pepper cut into thin strips
  • 1/2 teaspoon sugar
  • 1 pound lean ground turkey
  • 1 minced clove garlic
  • 1/4 cup chopped dill pickle
  • 1 tablespoon Sriracha sauce
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch


  • If cooking basamti rice (vs. using Ready Rice microwave option) - Bring a large pot of water to boil. Stir in the rice and cover and simmer until tender, about 18 minutes; drain well and keep warm.
  • Meanwhile, preheat broiler. Toss the green beans with 1 tablespoon of vegetable oil and the sugar. Place beans on one side of a rimmed baking sheet. Toss red pepper strips with 1/2 tablespoon oil and place on the other side of same baking sheet. Broil, stirring once, until the vegetables are tender and charred, about 8 minutes.
  • Heat the remaining 1 1/2 tablespoon oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 3 minutes. Add the garlic, pickle and Sriracha and cook until the garlic is slightly golden, about 3 minutes.
  • Whisk the chicken broth, soy sauce, vinegar and cornstarch in a bowl.
  • Add the broiled vegetables to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
  • If using Ready Rice, microwave rice at this point.
  • Serve stir fry with rice.


Adapted from Food Network Magazine




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