Quick Turkey and Vegetable Stir-Fry

This quick stir-fry is packed with lean protein from turkey and fiber-rich vegetables, making it a perfect, low-effort weekday dinner.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tablespoon vegetable oil · 121 kcal in the whole recipe
• 2 thin slices of ginger root, minced · 0 kcal in the whole recipe
• 1 garlic clove, peeled and minced · 2 kcal in the whole recipe
• 16 ounces cooked turkey, cut into 1/2-inch cubes · 812 kcal in the whole recipe
• 20 ounces frozen mixed vegetables, chopped · 222 kcal in the whole recipe
• 1/2 teaspoon salt
• 1/2 teaspoon sugar · 8 kcal in the whole recipe
• Water (if needed)
• 1 tablespoon cornstarch · 30 kcal in the whole recipe
• 2 teaspoons low-sodium soy sauce · 5 kcal in the whole recipe
• 1/2 cup low-sodium chicken stock · 4 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large skillet or wok over high heat. Add the minced ginger, garlic, cubed turkey, frozen vegetables, and salt, then stir-fry for about 1 minute to coat everything evenly.

   

2. Lower the heat slightly to prevent burning, then stir in the sugar. If the vegetables are still firm, add 1 to 2 tablespoons of water, cover, and steam for 2 minutes until tender.

   

3. In a small bowl, whisk the cornstarch, soy sauce, and chicken stock until smooth. Pour this gravy mixture over the stir-fry, toss well, and cook for about 30 seconds until the sauce thickens before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.