This ground turkey and vegetable teriyaki stir fry is an easy and delicious one-pan meal. It’s paleo, whole30, and AIP-friendly.

ground turkey and vegetable teriyaki stir fry in cast iron skillet

Ground Turkey & Vegetable Teriyaki Stir Fry

Who doesn’t love good stir fry? It’s easy, fast, and you can pack a lot of flavor and vegetables into just one pan. It’s a great way to use up leftovers and it’s a meal that everyone can enjoy, with a protein of your choice, tons of veggies and a simple sauce.

This ground turkey & vegetable teriyaki stir fry is easy to make with delicious sauce, cost-effective ground turkey and lots of added vegetables. It tastes like takeout in the best way possible, while still being healthy, soy-free, paleo, whole30, AIP, and keto!

 

For the Sauce:

  • Coconut Aminos
  • Apple Cider Vinegar
  • Arrowroot Starch
  • Ginger Powder
  • Coconut Sugar: Omit for Whole30.
  • Salt & Pepper: Omit pepper for AIP.

For the Stir Fry:

  • Ground Turkey: the star of the dish!
  • Yellow Onion
  • Carrot
  • Zucchini
  • Broccoli
  • Green Cabbage
  • Baby Bok Choy
  • Salt & Black Pepper: Omit pepper for AIP.
  • Avocado Oil: You can substitute other oils if you prefer.
  • Garlic Cloves
  • Green Onion: to top it all off!

The Ingredients for the Ground Turkey & Vegetable Stir Fry

  • Make the sauce: Whisk the coconut aminos, apple cider vinegar, coconut sugar, arrowroot starch, ginger, and about half of the salt and pepper together. Set aside.
  • Cook turkey: Using a large skillet, brown the turkey over medium heat and lightly season with salt and pepper. Use a wooden spoon to crumble. Set aside once browned.
  • Cook vegetables: Add the avocado oil to the pan and allow it to heat over medium heat. Add the onion and garlic and saute for 3-4 minutes or until the onions are slightly translucent. Add the carrots, broccoli, and zucchini and saute for another 5-6 minutes or until the vegetables are lightly tender. Add the green cabbage and bok choy and cook for another 2-3 minutes or until the cabbage is cooked and wilted.
  • Combine & serve: Pour in the teriyaki sauce and add the turkey back to the stir fry. Stir well to coat the vegetables and turkey in the sauce and allowing the sauce to thicken. Serve topped with green onion.

How to make the Ground Turkey & Vegetable Teriyaki Stir Fry

ground turkey and vegetable teriyaki stir fry in cast iron skillet

What other vegetables can you use in this recipe?

This recipe is super customizable and you can use a myriad of different vegetables! Such as…

  • Cauliflower
  • Bell peppers
  • Peas
  • Snap peas
  • Mushrooms
  • etc.

Can you use leftover Thanksgiving turkey?

Sure! You’ll want to be mindful about using cuts of the turkey that don’t taste as heavily seasoned, but you’d simply skip the first step of the recipe where you cook the ground turkey and add in shredded or chopped leftover turkey at the end after the vegetables are cooked.

ground turkey and vegetable teriyaki stir fry on plate

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Ground Turkey & Vegetable Stir Fry


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This ground turkey and vegetable teriyaki stir fry is an easy and delicious one-pan meal. It’s paleo, whole30, and AIP-friendly.


Scale

Ingredients

  • 1/3 cup coconut aminos
  • 2 tsp apple cider vinegar
  • 2 tsp arrowroot starch
  • 1 tsp coconut sugar (omit for Whole30)
  • 1/2 tsp ginger powder
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 1 lb ground turkey
  • 2 tbsp avocado oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • 1 medium zucchini, chopped into half-moons
  • 1/2 cup broccoli florets
  • 1 medium green cabbage, shredded
  • 1 head baby bok choy, leaves chopped
  • 2 tbsp green onion, chopped

Instructions

  1. Whisk the coconut aminos, apple cider vinegar, coconut sugar, arrowroot starch, ginger, and about half of the salt and pepper together. Set aside.
  2. Using a large skillet, brown the turkey over medium heat and lightly season with salt and pepper. Use a wooden spoon to crumble. Set aside once browned.
  3. Add the avocado oil to the pan and allow it to heat over medium heat. Add the onion and garlic and saute for 3-4 minutes or until the onions are slightly translucent.
  4. Add the carrots, broccoli, and zucchini and saute for another 5-6 minutes or until the vegetables are lightly tender. Add the green cabbage and bok choy and cook for another 2-3 minutes or until the cabbage is cooked and wilted.
  5. Pour in the teriyaki sauce and add the turkey back to the stir fry. Stir well to coat the vegetables and turkey in the sauce and allowing the sauce to thicken.
  6. Serve topped with green onion.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Stove Top

Nutrition

  • Serving Size: 1 serving
  • Calories: 341
  • Fat: 16.1g
  • Carbohydrates: 26.1g
  • Fiber: 7.1g
  • Protein: 26.3g