Healthy, anti-inflammatory turkey stir fry recipe

Turkey Stir Fry Recipe

10 minutes

20 minutes

30 minutes

Yield: 4 servings


  • 1 lb. Organic Ground Turkey (I use 85/15)
  • ½ Small Onion, finely chopped
  • 6 Garlic Cloves, minced
  • 2 Tablespoon Olive Oil
  • ½ Green Pepper, diced
  • 1 Zucchini, diced
  • 1 ½ Cups Carrots, chopped
  • 1 ½ Cups Broccoli, chopped
  • 2 Teaspoon Dried Ground Ginger
  • 3 Tablespoon Tamari
  • 3 Tablespoon Coconut Aminos
  • 1 Teaspoon Honey
  • 2 Teaspoon White Balsamic Vinegar
  • 2 Tablespoon Buffalo Sauce (I used Primal Kitchen brand)
  • Optional: Sliced Avocado for topping


  1. In a large mixing bowl add the pepper, zucchini, carrots, and broccoli. Set aside.
  2. In a large skillet add the olive oil and heat on medium. Add the onions and cook down about 5 minutes until become translucent. 
  3. Add garlic and sauté for 1 more minute. 
  4. Next add in the turkey and toss in with onions & garlic. Stir & cook until meat is no longer pink, about 8 minutes. 
  5. Pour in the diced veggies and allow to cook for about 3-5 minutes.
  6. While the above is cooking add to a small bowl the ground ginger, tamari, coconut aminos, honey, vinegar, and buffalo sauce. Stir with a whisk until combined. 
  7. Pour stir fry sauce over meat & veggies. Stir until coated & combined. Cook for another 2 minutes. 
  8. Serve over gluten free noodles (such as Miracle Noodles) or rice (such as RightRice). 
  9. Optional: Top each bowl with ¼ sliced avocado.


*Try to use all organic ingredients if possible

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