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spicy ground turkey cabbage stir fry meal prep in a glass meal prep container.

Spicy Ground Turkey & Cabbage Stir Fry Meal Prep

Yield: 4 generous portions 1x
Prep: 5 minutesCook: 45 minutesTotal: 50 minutes

This Spicy Ground Turkey & Cabbage Stir Fry Meal Prep is a flavorful mix of ground turkey, ginger, garlic, chili sauce, fresh cabbage, and carrots served over your favorite kind of rice for the easiest meal prep I bet you’ve never tried!

Scale:

Ingredients

  • 1/3 cup soy sauce (or liquid coconut aminos)
  • 1 tablespoon toasted or untoasted sesame oil
  • 1 tablespoon chili garlic sauce (I use Huy Fong Chili Garlic Sauce (affiliate link!))
  • 1 tablespoon sriracha hot sauce
  • 1 tablespoon water
  • 1 1/2 cups uncooked rice of choice + cooking liquid
  • 1/2 tablespoon olive or avocado oil
  • 1 pound ground turkey meat (I use 93% lean)
  • 1/2 teaspoon onion powder
  • 1/2 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1 small head of cabbage, cut into fine shreds (OR a bag of coleslaw mix – SEE NOTE)
  • 2 small-medium carrots, cut into 1 inch matchsticks (julienne)
  • salt/pepper for seasoning

Instructions

  1. Prep sauce & start rice: Combine soy sauce, sesame oil, chili garlic sauce, sriracha, and water in a mason jar with a lid and shake until well mixed. You can also whisk ingredients together in a small bowl. If serving with rice, start that now! I use my Instant Pot to cook white jasmine rice in broth while I cook this meal on the stovetop.
  2. Cook the meat: In a large deep non-stick skillet or Dutch Oven, heat oil over medium heat. When hot, add ground turkey meat. Add onion powder, and season with salt and pepper. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 5 minutes or until cooked through, stirring occasionally.
  3. Add veggies & sauce: Add garlic and ginger to the pan and stir for about 20 seconds until dispersed. Next, add shredded cabbage and carrots. Give the sauce a quick stir, add it to the pan and stir thoroughly. As the mixture cooks, the cabbage will reduce to about half its size. Reduce heat to low and cook for another 5-10 minutes, depending on how wilty you like your cabbage.
  4. Serve & store: Remove from heat and serve over rice – top with additional sriracha or cilantro if you want. If meal prepping, portion rice and cabbage into 4 airtight meal prep containers and store in the refrigerator for up to 4 days.

Notes

CABBAGE NOTE: If you are shredding your own head of cabbage, please purchase the smallest one you can find! Small is generally 28 ounces or less. If you go with a medium or large cabbage, please use only half the head and save the rest for another recipe. ALTERNATIVELY, grab a 16 ounce bag of pre-shredded coleslaw mix and use that instead. This will give you a bit less cabbage than a small head would, but that’s okay. You want around 6-7 cups shredded cabbage total.

Recipe adapted from Beef and Cabbage Stir Fry by Budget Bytes. Nutrition information estimated with My Fitness Pal and includes just over 1 cup of rice per serving.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 516
  • Fat: 18g
  • Carbohydrates: 64g
  • Protein: 29g
© Author: Danielle
Cuisine: Inspired Method: Stovetop
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