Transform ground turkey into a mouthwatering teriyaki stir fry! Savory, sweet glazed protein with crisp veggies ready in 30 minutes.

Scale

1 lb (454g) ground turkey (93% lean recommended)

2 tablespoons (30ml) vegetable oil, divided

1 medium onion, diced (about 1 cup)

3 cloves garlic, minced (about 1 tablespoon)

1 tablespoon fresh ginger, grated

2 medium carrots, julienned (about 1 cup)

1 red bell pepper, thinly sliced

2 cups broccoli florets, cut small

4 green onions, sliced diagonally

⅓ cup (80ml) low-sodium soy sauce

3 tablespoons (45ml) water

2 tablespoons (30ml) rice vinegar

3 tablespoons (45g) brown sugar

1 tablespoon (15ml) honey

2 teaspoons sesame oil

1 tablespoon (8g) cornstarch

1 tablespoon water (for cornstarch slurry)

1 tablespoon sesame seeds (for garnish)

In a medium bowl, whisk together soy sauce, water, rice vinegar, brown sugar, honey, and sesame oil. In a separate small bowl, mix cornstarch with 1 tablespoon water to create a slurry. Set both aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart while cooking until no longer pink (4-5 minutes). Transfer to a plate.
Return skillet to heat with remaining oil. Add onion and cook for 2 minutes, then add garlic and ginger and cook for 30 seconds until fragrant.
Add carrots and cook for 2 minutes, then add bell pepper and broccoli. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return turkey to the pan and mix with vegetables. Pour in the teriyaki sauce mixture and bring to a simmer.
Add the cornstarch slurry, stirring constantly as the sauce thickens, about 1-2 minutes.
Once sauce is glossy and coats the back of a spoon, remove from heat. Garnish with green onions and sesame seeds.
Serve hot over rice, noodles, or in lettuce cups for a low-carb option.