Ground Turkey Teriyaki Stir Fry is my go-to weeknight meal when I want something quick, healthy, and packed with flavor. It combines lean ground turkey with fresh veggies and a homemade teriyaki sauce that’s both savory and slightly sweet. The whole dish comes together in under 30 minutes, making it perfect for busy evenings.

Ingredients

1 lb ground turkey

1 tbsp oil (sesame or vegetable)

2 cloves garlic, minced

1 tsp ginger, grated

1 cup broccoli florets

½ cup bell pepper, sliced

½ cup carrots, julienned

¼ cup green onions, chopped (optional)

1 tbsp sesame seeds (optional)

Teriyaki Sauce:

¼ cup soy sauce (or tamari)

2 tbsp honey (or brown sugar)

1 tbsp rice vinegar

1 tbsp cornstarch + 2 tbsp water (slurry)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat oil in a pan over medium-high heat. Add the ground turkey, breaking it up as it cooks until browned. Drain excess fat if necessary.

Add garlic, ginger, broccoli, bell pepper, and carrots to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

In a small bowl, mix soy sauce, honey, rice vinegar, and cornstarch slurry. Pour the sauce over the turkey and vegetables.

Stir well and cook for another 2-3 minutes until the sauce thickens and coats everything nicely.

Serve hot over rice, noodles, or lettuce wraps. Garnish with green onions and sesame seeds if using.

Servings and timing

This recipe serves 3 to 4 people. From start to finish, it takes about 25 to 30 minutes to prepare and cook, which makes it ideal for a quick dinner.

Variations

I sometimes swap out the vegetables depending on what’s in my fridge. Snap peas, mushrooms, or zucchini work great. For a spicier kick, I add a splash of sriracha or red pepper flakes to the sauce. If I want it gluten-free, I use tamari instead of soy sauce. For a lower-carb option, I serve it over cauliflower rice or in lettuce wraps instead of regular rice or noodles.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to warm it gently in a skillet over medium heat to keep the veggies crisp, but the microwave works fine too—just cover loosely and heat in short bursts to avoid drying it out.

FAQs

Can I use ground chicken instead of ground turkey?

Yes, ground chicken works well as a substitute and will give a similar texture and flavor.

Can I make the teriyaki sauce ahead of time?

Absolutely! The sauce can be mixed and stored in the fridge for up to a week, so it’s ready to go whenever I want to make the stir fry.

Is this recipe gluten-free?

It can be, if I use tamari instead of regular soy sauce and ensure the other ingredients are gluten-free.

Can I add more vegetables?

Definitely. This stir fry is very flexible, and adding more veggies like snap peas, mushrooms, or baby corn only makes it more nutritious.

What can I serve with this dish?

I like serving it over steamed rice, noodles, or wrapped in large lettuce leaves for a lighter option.

Conclusion

Ground Turkey Teriyaki Stir Fry is one of my favorite quick dinners that never disappoints. It’s easy to make, wholesome, and flavorful, hitting all the right notes when I want something tasty but healthy. Whether I’m cooking for myself or feeding a family, this recipe always comes through as a reliable weeknight solution.