Ground Turkey Stir Fry with Broccoli and Rice

Ground Turkey Stir Fry

Ground turkey, broccoli, and red bell pepper come together in a light soy-ginger glaze, then go over fluffy jasmine rice. The rice stays separate, with the stir-fry spooned over the center and fresh green onions scattered on top.

For browned turkey that stays moist, let it sear briefly before breaking it into crumbles. Cook the vegetables separately in the same skillet, adding the sauce only when the broccoli is nearly tender. Plan on about 30 minutes with cooked rice ready, or closer to 40 minutes if starting rice from dry.

Ingredients for Ground Turkey Stir Fry

Makes 4 servings.

• 4 cups cooked jasmine rice (about 640g)
• 1 1/4 pounds 93% lean ground turkey (about 575g)
• 1 tablespoon neutral cooking oil, divided as needed
• 1 small yellow onion, diced
• 3 cups small broccoli florets (about 255g)
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 4 green onions, thinly sliced

For the sauce

• 1/4 cup low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey or light brown sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1/4 cup water, divided

Cut the broccoli into bite-size florets so the stems can soften before the buds overcook. Use a 12-inch skillet or similarly wide pan; a crowded pan will steam the turkey instead of browning it.

How to Make Ground Turkey Stir Fry

1. Prepare the rice and sauce: Cook enough jasmine rice to yield 4 cups, or reheat cooked rice until steaming hot. Keep it covered and warm. Whisk the soy sauce, oyster sauce, vinegar, honey, sesame oil, cornstarch, and 2 tablespoons of the water until smooth. Chop the vegetables and set the green onions aside before heating the skillet.
2. Brown the turkey: Preheat a 12-inch skillet over medium-high heat for 1 to 2 minutes. Add about 2 teaspoons of the oil and press the turkey into an even layer. Leave it undisturbed for about 2 minutes, then break it into loose crumbles. Cook, stirring occasionally, for 6 to 8 minutes total, until opaque with browned edges and an internal temperature of 165°F (75°C). Transfer to a bowl. If using a smaller pan, brown the turkey in batches.
3. Cook the vegetables: Add the remaining oil if the skillet looks dry, followed by the onion, broccoli, and bell pepper. Stir frequently for 4 to 5 minutes, until the onion softens, the broccoli turns bright green, and the pepper softens at the edges. Start checking the broccoli stems after 3 minutes. If they are still firm, add the remaining 2 tablespoons water, cover for 1 to 2 minutes, then uncover and let excess moisture evaporate. Add the garlic and ginger and stir for about 30 seconds, until fragrant.
4. Glaze the stir-fry: Return the turkey to the skillet and reduce the heat to medium. Whisk the sauce again, pour it in, and toss continuously for 1 to 2 minutes. Remove from the heat when a thin, glossy layer coats the turkey and vegetables, with little liquid left in the pan. If the sauce becomes too thick, add water 1 teaspoon at a time.
5. Build the bowls: Fluff the rice and divide it among four wide, shallow bowls. Spoon the stir-fry over the center, leaving rice visible around the edges. Scatter the green onions over the bowls just before serving.

How to Keep the Turkey and Vegetables Distinct

93% lean turkey is less prone to drying out than extra-lean turkey. The brief undisturbed sear gives it time to brown before it is broken up; removing it while the vegetables cook prevents it from spending too long over the heat.

Steam the broccoli only if the stems need it, and uncover the skillet before adding the sauce. Extra water can thin the glaze and soften the vegetables. If sauce is still collecting at the bottom after tossing, cook it for another 30 to 60 seconds. Keep the rice out of the skillet so it stays fluffy rather than absorbing the glaze.

Ground Turkey Stir Fry Variations

If oyster sauce is unavailable, use 1 additional tablespoon soy sauce and 1 extra teaspoon honey; taste before adding any more salt. For heat, whisk 1 to 2 teaspoons chili garlic paste or sriracha into the sauce. Brown rice can replace jasmine rice, but keep it separate from the stir-fry.

For another ground turkey dinner, try these Crispy Ground Turkey Tacos with Avocado Crema.

How to Store and Reheat Ground Turkey Stir Fry

Cool leftovers promptly and refrigerate in airtight containers for up to 3 days. Store the rice and stir-fry separately when practical, and add fresh green onions after reheating.

Reheat the stir-fry in a skillet over medium-low heat with a small splash of water, stirring just until hot and glossy. Reheat the rice separately until steaming hot. Prolonged reheating can dry the turkey and soften the broccoli.

To prepare ahead, chop the vegetables and whisk the sauce up to 1 day in advance; refrigerate them separately. The stir-fry can be frozen without rice or green onions for up to 2 months, though the vegetables will be softer after thawing. Thaw overnight in the refrigerator and reheat gently with a splash of water.

Nutrition

Approximate nutrition per serving, based on 4 servings: 545 calories, 36g protein, 15g fat, and 61g carbohydrates. Per 100g of finished dish: approximately 115 calories, 8g protein, 3g fat, and 13g carbohydrates. Values vary with the turkey, sauces, rice, and moisture lost during cooking.