Thursday, August 4, 2016

Thai Inspired Turkey Stir Fry

Thursday is usually about the time of the week where I'm feeling about as productive as possible, and I don't care what my bank account or the scale reads. All I want is to order take out and veg. But then I do think about said bank account and scale (damn scales), and I convert my local pad thai dreams into DIY homemade take-out. Ground beef, sautéed vegetables, fresh basil. What's there not to love? So go ahead, get "take-out" tonight!

Thai Inspired Turkey Stir Fry


  • 1 1/2 pounds ground turkey
  • 1 1/2 tbsp. high heat oil (such as peanut or avocado)
  • 2 garlic cloves, sliced
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 small orange bell pepper, seeded and cut into thin strips
  • 1 small onion, finely sliced
  • 2 cups fresh basil leaves, chopped
  • 1 cup jasmine rice, cooked
  • 2 tbsp. freshly squeezed lime juice
  • 1 tsp. sesame oil
  • 1 tbsp. Sriracha
  • 1 1/2 tbsp. soy sauce (or soy sauce alternative such as coconut aminos)
  • 1 tbsp. honey or agave nectar

In a medium bowl, whisk together the sauce ingredients and set aside. 

Heat a wok or large frying pan over high heat for a minute before you add in 1 tbsp. of oil. Once the oil is hot, add in the garlic and cook until fragrant, about 1 minute. Remove the garlic before it burns. Lower the heat slightly (medium-high) and add in the peppers and onion. 

Cook for 4-5 minutes until softened and starting to brown, remove from the hot pan and set aside. Add in the remaining oil and add the ground turkey to the hot oiled pan. Break the turkey up with a spoon as it cooks, you want there to be no pink remaining and the turkey to be slightly browned. 

At this point, add the peppers and onions back in as well as 1 cup of the chopped basil, stir to combine, then add in the sauce that you prepared earlier. Cook for 1 more minute to incorporate the sauce. Serve hot over jasmine rice, and garnish with lots of fresh basil.

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