Thai-Style Peanut Turkey Stir-Fry with Jasmine Rice

Savory ground turkey and vibrant vegetables coated in a rich, tangy peanut sauce, served alongside fluffy jasmine rice for a satisfying and quick meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $2.94/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Protein

Tags

• quick
• healthy
• comfort food
• stir-fry
• savory

Ingredients

• 1 pound ground turkey (lean)
• 1 tablespoon vegetable oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 head broccoli (cut into florets)
• 1 red bell pepper (sliced)
• 2 carrots (thinly sliced)
• 1.5 cup jasmine rice (uncooked)
• 3 cup water (for rice and for sauce)
• 0.5 teaspoon salt (for rice)
• 0.5 cup peanut butter (smooth)
• 0.25 cup soy sauce
• 2 tablespoon rice vinegar
• 2 tablespoon brown sugar
• 1 tablespoon chili garlic sauce
• 1 teaspoon sesame oil

Instructions

1. In a medium saucepan, combine the 1 1/2 cups jasmine rice, 2 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
2. While the rice cooks, prepare the sauce. In a small bowl, whisk together the 1/2 cup smooth peanut butter, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon chili garlic sauce, 1/2 cup water, and 1 teaspoon sesame oil until smooth. Set aside.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the 1 pound ground turkey and cook for 5-7 minutes, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat and set the cooked turkey aside.
4. Add the diced yellow onion, minced garlic, and grated fresh ginger to the same skillet. Sauté for 1 minute until fragrant. Add the broccoli florets, sliced red bell pepper, and thinly sliced carrots. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
5. Return the cooked ground turkey to the skillet with the vegetables. Pour the peanut sauce over the turkey and vegetables. Stir well to coat everything, and cook for 1-2 minutes until the sauce thickens slightly and everything is heated through.
6. Serve immediately over the fluffy jasmine rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.

Nutrition (per serving)

• Calories: 648
• Protein: 30.4 g
• Carbohydrates: 52 g
• Fat: 22 g
• Fiber: 4.2 g
• Sodium: 840 mg
• Saturated Fat: 4 g
• Sugar: 9.2 g
• Cholesterol: 60 mg