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Turkey Stir-Fry

Delicious leftover turkey stir fry seasons the turkey with tasty Asian-style sauce. Boring leftover turkey is thus transformed into a new, fabulous dish!
Course Main Course
Cuisine Asian
Keyword stir fry, turkey
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 382kcal
Author Vered DeLeeuw


  • 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.


Calories: 382kcal | Carbohydrates: 26g | Protein: 39g | Fat: 13g | Sodium: 559mg | Fiber: 5g | Sugar: 5g