Ground Turkey Stir Fry

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 pound ground turkey

2 tablespoons olive oil (divided)

1/2 medium onion (cut into bite-size pieces)

5 ounces mushrooms (I used cremini) (cut into quarters)

1 cup cabbage (chopped)

1 medium red bell pepper (chopped)

2 cups broccoli florets (cut small)

Salt & pepper (to taste)

Optional, for serving: chopped scallions, sesame seeds

1 teaspoon fresh ginger (grated)

3 cloves garlic (minced)

3 tablespoons hoisin sauce

3 tablespoons low-sodium soy sauce

1 tablespoon sriracha sauce

1/2 teaspoon apple cider vinegar or rice vinegar

1/2 cup chicken broth

1 tablespoon cornstarch

Instructions

Prep all ingredients before getting started. Add the sauce ingredients to a bowl and whisk together.

Add one tablespoon of olive oil and the ground turkey to a large skillet and sauté it until it's cooked through over medium-high heat (about 8-10 minutes), breaking the meat up with your spoon as you go along.

Transfer the meat to a plate or bowl.

Add the rest of the olive oil to the same skillet and sauté the onion for about a minute.

Add in the remaining vegetables and cook them for 3-4 minutes, stirring often. Veggies will end up tender-crisp, but you can cook them for a bit longer if you prefer.

Add the turkey back into the skillet, then stir in the sauce. Let it bubble up for a minute or two so it thickens a bit (this isn't a super thick sauce). Continue stirring so everything is nicely coated. Season with salt & pepper as needed.

Serve over rice or noodles. I served it with chopped scallions sprinkled on top.

Nutrition

• Calories: 277 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 1 g
• Cholestérol: 63 mg
• Sodium: 867 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 7 g
• Protéines: 31 g