Meal Prep Ground Turkey Snap Pea Stir Fry Rice Bowls

Yield: 4 servings 1x
Prep: 10 minutesCook: 25 minutesTotal: 35 minutes

Meal Prep Ground Turkey Snap Pea Stir Fry Rice Bowls – A delicious recipe for veggie filled stir fry, super easy to meal prep for lunch!



For the sauce:

  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce (or liquid aminos)
  • 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)
  • 16 ounces lean ground turkey meat
  • 1/2 teaspoon salt
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon minced garlic (2 or 3 cloves)
  • 1/2 sweet onion, cut into strips lengthwise
  • 2 cups sugar snap peas
  • 1 large carrot, julienned
  • 1/3 cup kimchi, roughly chopped

For your grain:

  • 4 servings carbohydrate of your choice; I like to use 1 1/2 cups dry brown rice
  • 1 14.5-ounce can chicken broth + water = 3 cups liquid total


Get your grain going: 

  1. I use a rice cooker to make my rice (1:2 brown rice to liquid ratio) – feel free to use your favorite method or follow the package directions. You can also use a rice cooker to cook quinoa instead of rice.

Prep the sauce:

  1. In a mason jar, add all sauce ingredients and shake until combined. You can also use a bowl/whisk but this way is faster and cleaner!

Make the stir-fry:

  1. Heat oil in a wok or deep skillet over medium-high heat. When hot, add turkey meat and salt. Use a wooden spoon to break up the meat, stirring frequently. Cook until the meat is cooked through and just beginning to brown, about 10 minutes. Drain excess liquid if there is more than a small amount in the bottom of the pan.
  2. Add ginger, garlic, onion, snap peas and carrot. Stir briefly to incorporate. Give the sauce jar a couple shakes and then pour the liquid into the pan. Stir until all meat and veggies are coated in the sauce. Continue cooking over medium high heat, stirring occasionally, until the veggies start to soften, about 4-5 minutes.
  3. Reduce heat to low. Add kimchi to the pan and stir. Let the stir fry simmer until the sauce is almost completely reduced, about 5-6 more minutes. The onions should be translucent and the veggies should be completely cooked through and softened.
  4. Serve immediately with rice, or portion into 4 equal containers with lids. Store in the fridge for up to 4 days.


Inspired by the sugar snap peas in my garden. Adapted from Spicy Thai Ground Turkey from Epicurious. Recipe updated and video added 6/5/19. Nutrition information estimated with MyFitnessPal.

Nutrition Information

  • Serving Size: 1 bowl
  • Calories: 514
  • Sugar: 10g
  • Fat: 9.7g
  • Carbohydrates: 73.8g
  • Protein: 29.3g
© Author: Danielle
Cuisine: Thai-inspired Method: Stovetop
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