This ground turkey and vegetable teriyaki stir fry is an easy and delicious one-pan meal. It’s paleo, whole30, and AIP-friendly.
- 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
- Whisk the coconut aminos, apple cider vinegar, coconut sugar, arrowroot starch, ginger, and about half of the salt and pepper together. Set aside.
- 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.
- 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.
- 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.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Main Dishes
- Method: Stove Top
- Serving Size: 1 serving
- Calories: 341
- Fat: 16.1g
- Carbohydrates: 26.1g
- Fiber: 7.1g
- Protein: 26.3g