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Meal Prep Ground Turkey Stir Fry Bowls
Yield: 4 servings 1x
Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
These Meal Prep Ground Turkey Stir Fry Bowls feature carrots, onions, kimchi, ginger, and garlic, along with garden fresh snap peas in a honey soy sauce with a kick! Made in one-pan, it’s so easy to prep ahead for the week!
Units:
Scale:
Ingredients
For the sauce:
- 1/4 cup water
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce (I use Sambal Oelek)
- 1/2 tablespoon fish sauce
For the stir-fry:
- 2 tablespoons avocado oil (or EVOO), divided
- 16 ounces lean ground turkey meat
- 1/2 teaspoon salt
- 1/2 yellow onion, roughly chopped
- 1 large carrot, julienned
- 2 teaspoons fresh ginger, minced (~1 inch piece)
- 2–3 cloves garlic, minced
- 1/3 cup kimchi, roughly chopped
- 2 cups loosely packed sugar snap peas
For the bowls:
- 1 1/2 cups uncooked white rice + cooking liquid (or grain of choice)
- extra toppings: toasted sesame seeds, more kimchi if you wish
Instructions
- Cook the rice: If you’re serving with white rice (1 1/2 cups dry), follow the package instructions, or your preferred method, and then set it aside to cool. I usually cook rice in my Instant Pot for a hands-off method while I work on other parts of the meal.
- For Instant Pot white rice, follow a 1:1 liquid to rice ratio. Example: Add 1 1/2 cups rinsed rice and 1 1/2 cups chicken broth to the IP liner. Set on High Pressure for 5 minutes, followed by a 10 minute Natural Pressure Release. Fluff with a fork when finished and turn off the IP.
- Make the sauce: In a mason jar, combine the water (1/4 cup), soy sauce (1/4 cup), sesame oil (1 tablespoon), honey (1 tablespoon), chili garlic sauce (1 tablespoon) and fish sauce (1/2 tablespoon). Put the lid on and shake until combined, then set aside. You can also whisk everything together in a small bowl.
- Cook the meat: Heat half the oil (1 tablespoon) in a wok or deep skillet over medium-high heat. When hot, add ground turkey (16 ounces) and salt (1/2 teaspoon). Let it brown for about 2 minutes, then use a wooden spoon to break up the meat, stirring frequently. Cook until the meat is just cooked through, about 8 minutes total. Drain excess liquid if there is more than a small amount in the bottom of the pan.
- Add the veggies: Clear a spot in the center of the pan and add the remaining oil (1 tablespoon). Add the onion (1/2, roughly chopped) and carrots (1 large, julienned), and cook for 4-5 more minutes, stirring occasionally, until the onions are translucent. Next, make space in the center of the pan again and add the ginger (2 teaspoons, minced) and garlic (2-3 cloves, minced). Stir and cook for 1 more minute, until the garlic is fragrant.
- Make it saucy: Reduce heat to low. Give the prepared sauce jar a couple shakes and then pour the liquid into the pan. In addition, add the kimchi (1/3 cup) and the snap peas (2 cups loosely packed). Stir until all meat and veggies are coated in the sauce. Let it simmer for about 3-4 minutes until the sauce has thickened slightly and the peas are bright green. It’s okay to undercook veggies a little bit if reheating later!
- Serve & store: Serve immediately with rice and additional kimchi if you prefer, or portion into 4 equal containers with lids for meal prep. Store in the fridge for up to 4 days.
Notes
Inspired by the sugar snap peas in my garden. Adapted from Spicy Thai Ground Turkey from Epicurious. Nutrition information estimated with MyFitnessPal.
Nutrition Information
- Serving Size: 1 bowl
- Calories: 514
- Sugar: 10g
- Fat: 9.7g
- Carbohydrates: 73.8g
- Protein: 29.3g
