Ginger and Peanut Butter Ground Turkey Stir-Fry
Servings: 4
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
Calories: 391kcal | Carbohydrates: 7g | Protein: 56g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 125mg | Sodium: 1367mg | Potassium: 799mg | Fiber: 1g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 2mg