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Here is an oh, so simple weeknight dinner that is SO deliciously easy — Ginger and Peanut Butter Ground Turkey Stir-Fry!
I know what you are thinking — ground turkey is not good. Well, when it is lathered in delicious flavors it is! And I can promise you that this Ginger and Peanut Butter Ground Turkey Stir Fry is particularly flavorful and absolutely delicious. It has a hint of ginger, the perfect amount of spice, and a touch of nuttiness from the peanut butter that result in a perfectly satisfying, protein-packed dinner. Served the ground turkey over rice (or cauliflower rice if you prefer) and top with a variety of fresh herbs for a meal that you’re going to want to add to your weekly dinner rotation.
Still not convinced? Even my husband Clayton — someone who typically snickers when I say I’m cooking with ground turkey — absolutely LOVED this dish!
Want to save even more time on this recipe? Skip this sauce and use my SideDish Creamy Sesame Dressing! Instead of making the peanut butter-sesame sauce, just add your preferred amount of dressing.
ingredients:
- Creamy Peanut Butter
- Coconut Aminos
- Freshly Squeezed Lime Juice
- Rice Vinegar
- Toasted Sesame Oil
- Sriracha
- Avocado Oil
- Shallot
- Garlic Cloves
- Fresh Ginger
- Ground Turkey
- Kosher Salt
- Freshly Ground Black Pepper
- Green Onions
- Steamed White Rice, For Serving
- Fresh Mint, For Garnish
- Fresh Thai Basil Leaves, For Garnish
- Fresh Cilantro Leaves, For Garnish
step-by-step:
step one: make the sauce
In a small bowl, combine the peanut butter, coconut aminos, lime juice, sriracha, rice vinegar, and toasted sesame oil. Whisk until well combined and smooth. Set aside.
step two: sauté the aromatics
Heat the oil in a large nonstick skillet set over medium heat. Add the shallots, garlic, and ginger and cook, stirring and being careful not to burn, until soften, about 2 minutes.
step three: cook the turkey
Add the turkey, salt, and pepper and cook, breaking up the meat with the edge of a wooden spoon, until the turkey is cooked through and no longer pink, about 7 minutes.
step four: add the sauce
Pour the prepared sauce into the ground turkey mixture along with the sliced green onions. Cook, stirring, until the turkey is well coated and the green onions are just tender, about 3 more minutes.
step five: garnish and serve
Serve over steamed rice, if desired, and top with fresh mint, Thai basil, and cilantro.
recipe faqs:
Feel free to use cauliflower rice as the base instead of regular white or brown rice. You can also use unsweetened almond butter in place of peanut butter.
Let the meat cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, transfer the meat mixture to the refrigerator and let it defrost overnight. Reheat in a saucepan over medium heat, stirring occasionally, until it’s heated through. You can add a splash of water or chicken broth if the mixture has thickened too much during freezing.
Alternatively, you can reheat this in the microwave in short intervals, stirring in between to ensure even heating.
The next time you’re looking for a nourishing and easy dinner, I hope you’ll try this Ginger and Peanut Ground Turkey Stir-Fry. Leave me a comment below once you’ve made it!
looking for more ground turkey recipes? try these!
Turkey, Green Bean, and Basil Stir Fry
Ginger and Peanut Butter Ground Turkey Stir-Fry
Ingredients
For the Stir-Fry:
- 2 tablespoons creamy peanut butter
- 2 tablespoons coconut aminos
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons sriracha
- 1 tablespoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons avocado oil
- 1 large shallot, finely diced
- 2 garlic cloves, minced
- 1 -inch knob ginger, peeled and finely grated
- 2 pounds ground turkey (preferably dark meat)
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 green onions, thinly sliced (white and green parts)
For Serving:
- steamed white rice
- fresh mint leaves
- fresh thai basil leaves
- fresh cilantro leaves
Instructions
- In a small bowl, combine the peanut butter, coconut aminos, lime juice, sriracha, rice vinegar, and toasted sesame oil. Whisk until well combined and smooth. Set aside.
- Heat the oil in a large nonstick skillet set over medium heat. Add the shallots, garlic, and ginger and cook, stirring and being careful not to burn, until soften, about 2 minutes.
- Add the turkey, salt, and pepper and cook, breaking up the meat with the edge of a wooden spoon, until the turkey is cooked through and no longer pink, about 7 minutes.
- Pour the prepared sauce into the ground turkey mixture along with the sliced green onions. Cook, stirring, until the turkey is well coated and the green onions are just tender, about 3 more minutes.
- Serve over steamed rice, if desired, and top with fresh mint, Thai basil, and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats
What is a substitute for coconut aminos? Or just ignore/leave it out?
You can use soy sauce or tamari! (I would just omit the fish sauce to avoid it getting overly salty).
I don’t see the fish sauce you mention above?
oops I thought I used it here, so you’re good.
So glad I learned early in to just go ahead and double any DD recipe — this one did NOT disappoint!!!! And now I have leftovers to enjoy!! Sauce Queen hits it again. This one is a little spicy but I expect nothing less!!
This was so good! I was skeptical of the peanut butter but I love all your recipes so of course it was going to be good! I served over caulirice and honey-sriracha brussel sprouts! The perfect combo!!
Ground Turkey elevated?? This is beyond delish and will be in regular rotation at our house. Came together so quick! Topped with some mushrooms and slivered almonds for crunch. 10/10 recommend
Alex! This is just so amazing! In my household we have so many dietary needs – I’m on Optavia… we are all gluten free, my daughter has even more restrictions. Not only did this work for EVERYONE, but it had an amazing flavor and was incredibly filling. We served ours with sauteed green beans and some Kibun Healthy Noodle. I used PB2 instead of peanut butter to save some calories and it was incredible. THANK YOU THANK YOU for always providing such delicious and healthier meal options for our family. We will make this often!
so happy you loved it!!!
made with sunbutter instead of other nut butters (as we have a nut allergy in the house) and it was still turned out delish!!! lovely recipe with so many staples we already had
I got back from a trip Sunday night and luckily had all of the ingredients for this in my freezer / fridge – it blew me away!!!! I’ll admit I was worried about the peanut butter / ground turkey combo but it was perfectly nutty, spicy,& yummy! Soooooo good! Will definitely be making again 🙂
This was a quick and easy recipe that required all ingredients I already had! I’ve sent the recipe along to friends and family too, thanks for yet another fantastic recipe!!
You are so welcome, Hannah! Thanks for reviewing and commenting! xoxo
One of my go-to recipes for dinner and meal prep for lunches! I usually add some veggies to it (broccoli, green beans). The sauce is absolutely delicious!!
Yay! glad it’s a hit, Thank you so much, Julie!
My teenage son said “I don’t really like peanut sauces” and then proceeded to eat two helpings. LOL. It was delicious. I used cashew butter from Thrive market in place of the peanut butter.
How do you make the cauliflower rice? I feel like mine never comes out good!
This was amazing, but I’m not surprised. Thanks for another great and easy meal!
Glad you loved it!
This was great! Served with Cauli Rice and Carrots….worked very well to not add the Sriracha so kids would eat it 🙂