Kalyn's Kitchen

Thai-Inspired Ground Turkey Stir Fry

If you’re a fan of Thai food you have to try this amazing Thai-Inspired Ground Turkey Stir Fry; you’re going to love this recipe! And with the right side dishes this low-carb stir fry can work for a Keto meal! 

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Thai-Inspired Ground Turkey Stir Fry finished dish on serving plate

One of the things that’s a blessing-in-disguise about being a food blogger is the need to constantly update older recipes with new and improved photos, and today I’m happy to have new photos for this ultra-popular Thai-Inspired Ground Turkey Stir Fry. This recipe was inspired by one of my favorite Thai dishes to order in a restaurant, and it has a lot less sugar when you make it at home!

In this dish the oil is seasoned with garlic, and the cooked turkey is flavored with a stir-fry sauce that has fresh-frozen lime juice, Red Boat Fish Sauce, Sriracha Sauce, Gluten Free Soy Sauce and just a touch of Golden Monkfruit Sweetener (or sweetener of your choice.) With the addition of slivered onion and red bell this recipe has the sour-sweet-spicy-salty-bitter flavor notes that make Thai cooking so distinctive. Use your garden basil if you have some but if you don’t mind splurging on Thai Basil that will make it even better!

My Tips for Stir-Frying:

If you’re new to stir-frying, before you make this Thai Turkey Stir-Fry you might want to read the basic rules for stir-frying that I learned many years ago when I studied Chinese cooking. Once you’ve mastered those basic techniques, you can make an endless variety of good-tasting dishes!

Thai-Inspired Ground Turkey Stir Fry process shots collage

How to Make Thai-Inspired Ground Turkey Stir Fry:

(Scroll down for complete recipe with nutritional information.)

  1. Whisk together fresh-frozen lime juice, Red Boat Fish Sauce (affiliate link), Sriracha Sauce (affiliate link), Gluten-Free Soy Sauce (affiliate link), and Golden Monkfruit Sweetener (affiliate link) or other sweetener to make the stir-fry sauce.
  2. Cut the onion and red bell pepper into same-size strips. We doubled the amount of red pepper in the updated version.
  3. Cut the garlic cloves into slices. 
  4. Coarsely chop the basil after you’ve prepped the other ingredients; this would be a great reason to splurge on Thai Basil if you don’t have fresh basil growing. 
  5. If you don’t have a Wok, use a large heavy frying pan. Heat the pan for one minute over high heat before you add the oil.
  6. Add oil and when it’s hot add garlic and cook just until it’s fragrant. Remove garlic and discard. (This is called “seasoning the oil.”)
  7. Then add red bell pepper and onion and stir-fry over high heat for 1-2 minutes. Remove to a bowl.
  8. Add the other teaspoon of oil if needed, add turkey, and stir-fry about 5 minutes, breaking it apart as it cooks.
  9. Cook the turkey until any liquid has evaporated and it’s starting to brown slightly.
  10. Add the peppers back to the wok with the cooked turkey and cook 2 minutes more.
  11. Add the chopped basil and cook 1 minute.
  12. Add the sauce and cook until it’s absorbed into the meat and the whole dish is hot, about 2 minutes.
  13. Serve hot and enjoy!

Thai-Inspired Ground Turkey Stir Fry close-up of finished dish

More Tasty Stir-Fry Dishes:

Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper ~ Kalyn’s Kitchen
Garlic Beef, Broccoli, and Cauliflower Stir Fry ~ The Little Kitchen
Stir-Fried Tofu with Eggplant and Red Bell Pepper ~ Kalyn’s Kitchen

Thai-Inspired Ground Turkey Stir Fry close-up of finished dish

Thai-Inspired Ground Turkey Stir Fry

Yield 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Thai-Inspired Ground Turkey Stir Fry with basil and peppers is great for a quick stir-fry meal!


Stir Fry Sauce Ingredients

  • 2 T fresh-squeezed lime juice (see notes)
  • 1 T fish sauce (see notes)
  • 1 T Sriracha Sauce
  • 1 T soy sauce (see notes)
  • 1 T sweetener of your choice (see notes)


  • 1 onion, cut in slivers
  • 2 red bell peppers, cut into long strips
  • 1 T + 1 tsp. peanut oil (see notes)
  • 3 large cloves garlic, cut in slices (for seasoning the oil)
  • 1 1/2 lb. lean ground turkey
  • 1 cup chopped basil leaves or Thai basil leaves (see notes)


  1. Whisk together the lime juice, fish sauce, Sriracha Sauce, soy sauce, and Agave nectar (or preferred sweetener) to make the stir-fry sauce.
  2. Cut the onion into thin slivers.
  3. Cut the red bell pepper into strips.
  4. Peel and slice the garlic.
  5. Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil.
  6. Then add the 1 tablespoon of oil, heat about 45 seconds (or until it looks shimmery).
  7. Add the garlic cloves, and cook the garlic just until it’s fragrant.  When you smell garlic (less than one minute) remove the garlic and discard.
  8. Add the onion slivers and bell pepper strips to the wok and stir-fry for 1-2 minutes (just until they’re starting to soften), then remove to a bowl.
  9. Add the other teaspoon of oil if it seem like you need it.
  10. Then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks.
  11. Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.
  12. Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute.
  13. Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.
  14. Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture.
  15. Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot.
  16. Serve right away.


I make this with my fresh-frozen lime juice. I love Red Boat Fish Sauce (affiliate link) and it’s gluten-free and Paleo. I used Tamari Gluten Free Soy Sauce (affiliate link). If you don't have Peanut Oil (affiliate link) or can't use peanuts, use a high smoke-point oil such as avocado oil or grapeseed oil.) Use more or less basil to taste and depending on whether you have to buy basil.

I used to make this recipe with agave nectar, which is good to hold the sauce together if you don't mind the carbs. But now I would probably use Golden Monkfruit Sweetener (affiliate link) for this recipe.

Recipe created by Kalyn and Jake

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 279Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 118mgSodium: 555mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 32g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Thai-Inspired Ground Turkey Stir Fry square thumbnail of finished dish

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re eating this Thai-Inspired Ground Turkey Stir-Fry for a low-carb diet or Phase One of the original South Beach Diet, you’ll want to use an approved sweetener in the sauce. If you don’t care so much about sugar or carbs you can make it with Agave Nectar like I originally did; that version is still quite low in carbs with all the other low-carb ingredients. 

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Thai-Inspired Ground Turkey Stir Fry

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    91 Comments on “Thai-Inspired Ground Turkey Stir Fry”

  1. I’m in Maintenance Phase I of the RENEW diet program. Loved this recipe! It was really good. Will definitely make this again. Was quick and easy to make. Cut up the veggies earlier so all I had to do was “stir fry”. Took less than 15 minutes….just another bonus!

  2. Found this recipe today and made it for dinner. OMG this is amazing!! Definitely going to make it again.

  3. This is one of the best recipes I’ve ever made. My husband loved it so much, he said if the leftovers were gone in the morning, he got up in the middle of the night to eat the rest. And he’s never done that. I didn’t have any fresh basil, so I used dried basil in with the veggies when sauteing them. I also doubled the sauce recipe to make a “saucier” sauce. Served it over rice.


  4. This looks so good! My husband is allergic to shellfish so I get a little nervous using sauces like fish sauce. Any substitutions you could recommend that wouldn’t alter the flavor profile too much? Or do they make certified shell-fish free fish sauce? Thanks! 

    • I think you’re smart not to use fish sauce. I know there are some recipes online for Vegan fish sauce (which wouldn’t have any actual fish) but I think just using more soy sauce would also work just fine for this recipe. Hope you enjoy!

  5. This was really good! I doubted the sauce like others suggested. I’m wishing it had a thicker texture. Maybe add some oyster sauce next time. 

    • Glad you enjoyed! I don’t want to add thickener to the sauce because of the carbs, but if you don’t care about that you could add a little cornstarch. Oyster Sauce is pretty high in carbs too.