Quick and Easy Asian-Inspired Turkey Stir-Fry
Equipment
- Large wok or skillet
- Cutting board
- Sharp knife
- Vegetable peeler
- Measuring spoons
- Mixing bowl
- Tongs or spatula
Ingredients
Meat
- 1.3 lbs Turkey breast cut into 1-inch cubes [600g]
Produce
- 4 medium Carrots peeled and sliced into thin strips
- 2 medium Leeks white parts only, thinly sliced
- 2 sprigs Fresh cilantro leaves picked for garnish
Condiments
- 4 tbsp Soy sauce [60ml, use gluten-free soy sauce if necessary]
- 4 tbsp Liquid honey [60ml]
Oils & Vinegars
- 1-2 tbsp Sunflower oil [15-30ml, or any neutral oil]
Nuts & Seeds
- 2 tbsp Roasted peanuts roughly chopped [30g, optional]
Instructions
Prepare the Sauce
- In a small bowl, whisk together honey and soy sauce until fully combined. Set aside.
Prepare the Vegetables
- Peel the carrots and use a vegetable peeler to create long, thin strips. Thinly slice the white parts of the leeks and rinse thoroughly to remove any dirt.
Marinate the Turkey
- In a mixing bowl, toss turkey cubes with 2 tablespoons of the honey-soy sauce mixture. Let it marinate for 5 minutes while preparing the remaining ingredients.
Cook the Stir-Fry
- Heat 1 tablespoon of sunflower oil in a large wok or skillet over high heat. Drain the turkey from the marinade and stir-fry for 2-3 minutes, until browned on the outside and nearly cooked through.
- Add the carrots and leeks to the wok, stir-frying for another 2 minutes. Toss regularly to ensure even cooking.
- Pour in the remaining honey-soy sauce mixture. Stir-fry for 1 minute until the sauce thickens and coats the ingredients.
Serve
- Divide the stir-fry into four portions. Garnish with chopped peanuts and fresh cilantro leaves. Serve immediately with extra sauce on the side for additional flavor.
Notes
Notes:
For a lighter alternative, you can replace heavy cream with a plant-based option like coconut cream or almond milk. For a dairy-free version, use olive oil instead of butter. Substitute wine with vegetable broth or apple cider vinegar for a non-alcoholic option. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over medium heat to maintain texture, adding a splash of water if needed. Use the freshest vegetables and herbs possible for maximum flavor.
Quick Tips:
- To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the dish.
- For extra crispiness, briefly broil the top of the dish after cooking.
- To enhance texture, ensure vegetables are dry before sautéing to prevent them from steaming.
- Toast nuts or seeds for added crunch and depth of flavor.
Side Dish Suggestions:
Pair this dish with a light green salad with a citrus vinaigrette or steamed asparagus for a refreshing contrast. For a heartier option, serve alongside garlic bread or buttered jasmine rice. A simple pasta dish with olive oil and herbs can also complement the flavors without overwhelming the meal.
Nutritional Benefits:
This recipe is high in protein due to the turkey, and it also offers a good source of fiber and vitamins from the carrots and other vegetables. Fresh herbs provide antioxidants, while sautéing the vegetables in olive oil adds heart-healthy omega-3s. The dish is balanced, with lean proteins and healthy fats that make it filling and nutritious.
Serving Suggestions:
Serve this dish family-style on a large platter to create a welcoming presentation. Portion size can be about 1 cup per person, with some extra sauce on the side. A chilled glass of white wine or a citrus-infused sparkling water would pair nicely with the flavors. Garnish with fresh cilantro or parsley for a colorful finish.
Meal Prep Tips:
You can prepare the sauce up to two days in advance and store it in the fridge. Chop all vegetables the night before and store them in separate containers. Cook the turkey in advance and refrigerate, then reheat when combining with the sauce. If making a large batch, freeze individual portions for a quick weeknight dinner.
Customization Ideas:
For a vegetarian option, replace the turkey with sautéed tofu or tempeh. To make the recipe gluten-free, use gluten-free soy sauce or tamari. If you prefer spicier flavors, add red pepper flakes or a dash of sriracha. You can also add more vegetables like bell peppers or mushrooms to increase the fiber content, or use cauliflower rice for a low-carb version.
