Thai Basil Ground Turkey Stir-Fry Recipe
Thai Basil Ground Turkey is a quick, veggie-loaded stir-fry tossed in a sticky soy-and-brown-sugar sauce that comes together in about 25 minutes. The secret? Fresh Thai basil and just a splash of fish sauce that give it that 'wait, what DID you put in this?!' kind of flavor.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon avocado oil divided
- 1 pound ground turkey
- salt and pepper to taste
- 1 red bell pepper thinly sliced
- ½ white onion thinly sliced
- 2-4 Thai chiles or 1 jalapeno, thinly sliced
- 4 garlic cloves finely minced
- 3 tablespoons soy sauce or Tamari for gluten-free
- 1 tablespoon brown sugar
- ¼ cup warm water
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 1 cup fresh Thai basil leaves packed
For Serving
- Cooked jasmine rice
- Toasted sesame seeds
- Extra Thai basil leaves
Instructions
- Heat a tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the ground turkey, sprinkle with salt and pepper, and break it up with a wooden spoon for 7 to 8 minutes until fully browned. Transfer the turkey to a plate and set it aside.1 tablespoon avocado oil, 1 pound ground turkey, salt and pepper
- Add the remaining oil to the same skillet along with the bell pepper, onion, and jalapeno or Thai chiles. Cook for 3 to 4 minutes until the onion is translucent and the peppers soften. Toss in the garlic and continue cooking for about 30 seconds.1 red bell pepper, ½ white onion, 2-4 Thai chiles, 4 garlic cloves
- While the veggies cook, whisk together the soy sauce, brown sugar, warm water, cornstarch, and fish sauce in a medium bowl. Make sure there are no cornstarch lumps hiding at the bottom.3 tablespoons soy sauce, 1 tablespoon brown sugar, ¼ cup warm water, 1 tablespoon cornstarch, 1 tablespoon fish sauce
- Stir the turkey back in, pour in the sauce, and toss until every piece is coated. Cook for 2 to 3 minutes until the sauce thickens and gets that glossy, sticky look.
- Toss in the Thai basil, give it one more stir, and cook for just 30 seconds. Serve over jasmine rice with toasted sesame seeds and extra basil leaves on top.1 cup fresh Thai basil leaves, Cooked jasmine rice, Toasted sesame seeds, Extra Thai basil leaves
Video
Notes
- Nutrition: Calculated without additional rice.
- Ground turkey: Can dry out faster than chicken thighs, so avoid overcooking. Ground chicken can also be used.
- Fish sauce: The secret ingredient for umami flavor. If opposed, sub in more soy sauce, but know the depth of flavor will change.
- Thai basil: Has a more aromatic, slightly spicy flavor compared to sweet basil. Sweet basil can be substituted if needed.
- Cornstarch slurry: Whisk the cornstarch into warm water thoroughly before adding to the pan to avoid lumps.
- Make ahead: The stir-fry can be made ahead and stored in the fridge for easy meal prep. Reheat in a skillet with a splash of water or soy sauce.
- Heat level: Use red jalapenos for milder heat or Thai chiles for more intensity. Remove the seeds from either to reduce the spice.
- Storage: Place leftovers in an airtight container in the fridge for up to 3-5 days. Store rice separately for best results.
- Reheating: Warm in a skillet over medium heat with a tiny splash of water or soy sauce to loosen the sauce.
- Freezing: The stir-fry (without rice) freezes well for up to 3 months. Veggies will soften a bit after thawing, so the texture won't be quite as crisp as fresh. Still tastes great.
Nutrition
Calories: 205kcal | Carbohydrates: 10g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1169mg | Potassium: 480mg | Fiber: 1g | Sugar: 5g | Vitamin A: 979IU | Vitamin C: 44mg | Calcium: 22mg | Iron: 1mg
