Kitchen notes · a little help before you start
Ground Turkey Teriyaki Stir Fry
Teriyaki sauce gives ground turkey a glossy, savory sweetness, with little pieces of pepper among the crumbles. Garlic and ginger make it especially appetizing as it warms. Spoon up a generous portion and enjoy how the thickened sauce catches around the turkey.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Turkey
- Cuisine
- Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Whisk the sauce first
Combine the soy sauce mixture before cooking turkey so the sauce is ready when the skillet is drained.
2. Mix the slurry separately
Stir cornstarch with its water until combined before whisking that mixture into the prepared sauce.
3. Drain the cooked turkey
Pour away excess fat or liquid once the turkey is browned and peppers are tender, before adding sauce.
Get to know the ingredients
Diced bell pepper
Dice the red pepper before cooking it with turkey; you can use any bell pepper color instead.
Minced fresh ginger
Mince fresh ginger for the sauce, or use the specified amount of ground ginger as an alternative.
Honey alternatives
You can use maple syrup or agave in place of honey for the sauce.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Ground Turkey Teriyaki Stir Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stop when the sauce thickens
Simmer the turkey in its sauce until it begins to thicken, then remove the skillet from heat.
A little more help as you go
A chicken option
You can use ground chicken in place of ground turkey for the same pepper and teriyaki preparation.
Loosen when reheating if needed
Reheat gently on the stove or in microwave bursts, adding a splash of water if the sauce is too thick.
A few questions you might have
Can I use something besides soy sauce?
You can use tamari, coconut aminos or liquid aminos instead of soy sauce in the teriyaki mixture.
Does garlic need a separate frying stage?
Minced garlic is whisked into the sauce with ginger and the other ingredients before the skillet stage.
Do the peppers cook before the turkey?
They cook together in the skillet until the turkey browns and the peppers become tender, then excess liquid is drained.
Can I replace brown sugar?
White sugar is another option for the sweet part of the sauce.
How long are leftovers kept in the fridge?
Keep it for three to four days, separated into meal-sized portions in an airtight container.
Any more cooking tips?
Substitutions: Ground Turkey – Ground chicken Red Bell Pepper – Any color of bell pepper Soy Sauce – Tamari, coconut aminos, liquid aminos Brown Sugar – White sugar Honey – Maple syrup or agave Fresh Ginger – ⅛ teaspoon ground ginger Fresh Garlic – ¾ teaspoons garlic powder How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days or the freezer for a month. How to Freeze: Making this ground turkey teriyaki stir fry recipe into a freezer meal is simple. It can be kept there for up to 6 months. Freeze the chopped bell pepper and turkey in a bag or container. Make the sauce and freeze it separately. Leave out the cornstarch slurry. Thaw overnight and cook as directed from step 2. How to Reheat: This ground turkey teriyaki can be reheated in the microwave using 30 second bursts, or on the stovetop over low heat. If the sauce has thickened too much, add a splash of water to loosen it up. How to Scale: This recipe can easily be doubled in a large skillet to make more servings.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
