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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
Great, easy dish!
This is great!! However is was SO salty. Not sure what I did wrong? I think when I do it again I will leave out the salt completely. Thanks!
Peanut butter can really vary with the salt levels! I’d suggest making without the additional salt then taste and add as needed if you have a saltier peanut butter.
What are the nutrition facts for this recipe. I’m counting macros, need to know carbs, fats, fiber and protein
Just added for you!
Is there another pool that you could substitute for the avocado oil?
We love this dish!! However, I do not see the nutritional info and I have recently started tracking some things. Am I missing it somewhere?
This is wildly good! One of my defined dish favorites!
My husband and I love this meal!! So easy and so delicious!! He would eat this every night if he could, I try to limit to just weekly or bi-weekly 🙂
This was OUTSTANDING! I made this for dinner last night and we now want to eat this every night. I thought it might be dry but it was absolutely perfect. The peanut sauce is delicious and makes the meat so moist. I served it over rice, with steamed green beans on the side. This is a keeper!
Literally Alex’s easiest recipe ever and SO GOOD!!!!! This is a regular for me and it feeds me for a long time like if you half the recipe it still makes enough for a week of dinners.
This.was.so.good. It was enjoyed by the whole family! Since my 9 yo was eating it I skipped the sriracha in the sauce and topped the adult plates with sichuan chili crisp- omg. This recipe has been added to the rotation!
LOVE the addition of Sichuan chili crisp — yum!