web analytics
Kalyn's Kitchen

Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers

Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers has so many good flavors going on, and Thai food fans will enjoy this recipe! Use Stir-Fry Recipes to find more recipes like this one.

Click here to PIN Thai-Inspired Ground Turkey Stir-Fry!

Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers found on KalynsKitchen.com

I’ve mentioned how I’m working to embrace ground turkey, after years of thinking it was rather bland in the flavor department.  And lately I’m really loving it, especially when it’s in a highly-seasoned recipe like this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers.

In this dish the oil is seasoned with onion onion and garlic, and then the cooked turkey is flavored with a stir-fry sauce that has fresh-frozen lime juice, Red Boat Fish Sauce, Sriracha Sauce, Tamari Gluten Free Soy Sauce, and just a touch of Agave Nectar (0r sweetener of your choice.)  With the addition of 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!

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 with Basil and Peppers

How to Make Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers:

(Scroll down for complete printable recipe.)

  1. Whisk together fresh-frozen lime juice, Red Boat Fish Sauce (affiliate link), Sriracha Sauce (affiliate link), Gluten-Free Soy Sauce (affiliate link), and Agave Nectar or other sweetener to make the stir-fry sauce.
  2. Cut the onion and red bell pepper into same-size slivers. 
  3. Cut the garlic cloves into slices. 
  4. Coarsely chop the basil after you’ve prepped the other ingredients. I still had basil left growing in my herb pots, but this would be a great reason to splurge on Thai Basil at the market. 
  5. If you don’t have a Wok, use a large heavy frying pan.  Heat the pan before you add the oil. 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.”)
  6. Then add red bell pepper and onion and stir-fry over high heat for 1-2 minutes.  Remove to a bowl.
  7. Add the other teaspoon of oil if needed, add turkey, and stir-fry about 5 minutes, breaking it apart as it cooks.
  8. Cook the turkey until any liquid has evaporated and it’s starting to brown slightly.
  9. Add the peppers back to the wok and cook 2 minutes.
  10. Add the chopped basil and cook 1 minute.
  11. Add the sauce and cook until it’s absorbed into the meat and the whole dish is hot, about 2 minutes.  Serve hot.

Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers found on KalynsKitchen.com

More Tasty Recipes for 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
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil ~ Kalyn’s Kitchen

Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers

Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers

Yield 6 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

This Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers would be great for a quick stir-fry dinner!

Ingredients

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)

Ingredients

  • 1 onion, cut in slivers
  • 1 red bell pepper, cut in thin strips
  • 1 T + 1 tsp. high smoke point oil (such as avocado oil, peanut oil, or grapeseed oil)
  • 3 large cloves garlic, cut in slices (for seasoning the oil)
  • 1 cup chopped basil leaves or Thai basil leaves (more or less to taste and depending on whether you have to buy basil)
  • 1 1/2 lb. lean ground turkey

Instructions

  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.

Notes

I make this with my fresh-frozen lime juice. I love Red Boat Fish Sauce and it’s gluten-free and Paleo. I used Tamari Gluten Free Soy Sauce. If you don't mind a few carbs, a sweetener like agave nectar will hold the sauce together better, or use something like sugar-free maple syrup.

Recipe created by Kalyn and Jake

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 273 Total Fat: 14g Saturated Fat: 3g Unsaturated Fat: 9g Cholesterol: 118mg Sodium: 555mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re eating this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers for Phase One of the South Beach Diet, you may wish to use Stevia-in-the-Raw granulated or another approved sweetener. (But even if you make it with Agave Nectar like I did, it’s still very low in carbs with all the other low-glycemic ingredients. I also think it’s low enough in carbs to work for most other low-carb eating plans.)

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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 WITH BASIL AND PEPPERS LOW-CARB

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    70 Comments on “Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers”

  1. Pingback: 14 Unique and Healthy Ground Turkey Recipes - My Best Home Life | Breakfast, Lunch, Dinner, Desserts, and More!

  2. I never post about a recipe but this one was too good not to say something. My husband HATES ground turkey and asked me to make this again. His only suggestion was to add pineapple to brighten it up. Will try next time. Thank you!

  3. I made this tonight and it was amazing; the whole house loved it! I served it in butter lettuce cups over brown jasmine rice. I doubled the turkey and bell pepper, and tripled the sauce. This will definitely be added to my regular dinner recipes 🙂 thank you!

  4. I love one pot meals especially when it’s my wok. Easy peasy and my family will love all the flavors. Great recipe. I can’t wait to make it for my family!

  5. Pingback: Ahi Poke Bowl Recipe (Video) - A Spicy Perspective

  6. My wife and I made this last night for dinner and it was so delicious!! I’ll be eating the leftovers today for lunch and cant wait, lol 🙂
    Thanks for sharing this recipe and I can’t wait to come back and try some more!!!

  7. This sounds really good. I’m going to make it tonight. I’m also going to take the advise of one of the other commenters and double the sauce so I will be “saucier” to serve over rice.

  8. I made this last night and subbed chicken instead, SUPER FANTASTIC!!!! Very thai flavor like which I loved. THANK YOU THANK YOU for this addition to my meal prep. 🙂

  9. Just wondering if there is a substitution for the fish sauce I don’t do sea food

  10. I just made this and it was delicious! The only thing I changed was that I minced the garlic and added it in with the veggies, because I LOVE garlic. Thank you so much for this recipe, it’s going in the kitchen recipe book.

  11. Which onions did you use ? White or yellow ?

  12. Pingback: Easy Cashew Chicken

  13. Sorry for my ignorance, when you said 1 T, did you mean 1 Tea spoon or 1 Table Spoon.

  14. I don’t ever comment, but I am OBSESSED with this recipe. Wonderful as written, but I have played with it some as well. I’ve been using ground pork, added diced water chestnuts and five spice. I’ve been using it as a filling for lettuce wraps – top with crushed cashews…. CRAVE WORTHY! 

    Thank you!!!! 

    PS – my gluten free co worker smelled and tried a bite. I had to forward the recipe ASAP. True winner here

  15. These are very dry. I tried to double the sauce because we used rice noodles and it was still so dry! Any suggestions?

    • It is meant to just have enough sauce to hold it together, plus I don’t serve with noodles of any kind. The only thing I can think of is to add even more sauce if you want a saucy dish, but this isn’t a thick sauce so I am not sure how that will work. Maybe serve with another type of sauce like the sauce on this chicken served over the top?

  16. I made this tonight and it was amazing! The whole family loved it, thank you!