Delicious leftover turkey stir-fry seasons the meat with a delightful Asian-style sauce. Boring leftover turkey is thus transformed into a new, fabulous dish!
This delicious stir-fry is one of my most requested leftover turkey recipes. All my family members love it! And I love the way leftover turkey forces me to be creative.
Back when I didn’t mind bread, it was easy! Turkey salad on bread, turkey quesadillas, turkey paninis, enchiladas, and even leftover turkey pizza were the obvious solution. Now that I’m trying to minimize bread and grains, things have become more challenging – and more interesting.
The ingredients needed to make this recipe
The list of ingredients in the recipe card may seem long, but it’s really not too bad. Here are the ingredients you’ll need to make this turkey stir-fry:
Cooked turkey meat: Either white or dark meat. Just make sure to remove the skin.
Frozen chopped vegetables: I typically use a mix of broccoli, cauliflower, and carrots.
Sauce: A mixture of soy sauce, rice vinegar, honey, red pepper flakes, and cornstarch.
Coconut oil: I use it for frying. You can also use avocado oil – an excellent cooking oil with a neutral flavor and a high smoke point.
Aromatics: Onion, garlic, and ginger.
For garnish: Sesame oil and sesame seeds.
How to make turkey stir-fry
This recipe is ready fast, especially if you use frozen, pre-chopped vegetables. Please scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Defrost the vegetables in the microwave.
2. Prepare a sauce, using soy sauce, rice vinegar, honey, red pepper flakes, and cornstarch.
3. Cook onions, garlic and ginger in coconut oil. Add cooked turkey meat, the vegetables, and the sauce.
4. Stir-Fry until the sauce thickens. Then drizzle the dish with sesame oil and serve.
Don’t overcook the turkey meat
An important tip when making this recipe is to cook it minimally. After all, the meat is already cooked and you don’t want to dry it out.
So at the last step, when you add the meat, defrosted veggies and sauce to the skillet, really do cook the whole thing no more than the time it takes to heat through. That should take about 2 minutes.
How to serve turkey stir-fry
If you don’t mind the carbs, the obvious choice is steamed rice. But I often serve it on a bed of cauliflower rice. It’s also good on top of mashed cauliflower (omitting the parmesan) and even on a bed of aw spinach leaves – the hot stir-fry wilts the spinach just enough to lightly cook it.
How to store leftovers
Since you’re making this stir-fry with leftover meat, you should take into account how much time that meat has already spent in the fridge when you decide how long you can store it.
Cooked poultry is safe when refrigerated in an airtight container for no longer than 3-4 days. As for reheating the leftovers, you can reheat them in the microwave on 50% power.
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- 1 lb. leftover white turkey meat, skinless (dark meat is fine too)
- 1 lb. package frozen chopped vegetables (I used a mix of broccoli, cauliflower and carrots)
- 3 tablespoon light soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 2 tablespoons refined coconut oil or avocado oil
- 1 medium onion, chopped (6 oz)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger root
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds for garnish
- Slice the turkey meat into strips. Set aside.
- Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons water, cover and microwave 3 minutes. Stir, cover again, and microwave 2 more minutes or until just tender. Drain and set aside.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, red pepper flakes and cornstarch. Set aside.
- In a large, deep skillet, heat the coconut oil over medium-high heat, about 2 minutes. Add the onions and cook, stirring often, until translucent but not browned, about 5 minutes. Add the garlic and ginger and cook, stirring, 30 seconds.
- Add the turkey meat, the vegetables and the sauce. Cook, stirring, until everything is well-coated and sauce thickens, about 2 minutes.
- Off heat, drizzle with the sesame oil and sprinkle with the sesame seeds. Serve immediately.