Ingredients
Scale
- 1 lb (450 g) ground turkey
- 2 large bell peppers (preferably red and yellow), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cornstarch (mixed with 2 tbsp water, optional for thickening)
- Salt and pepper to taste
Instructions
- Start by washing and slicing the bell peppers and onions. Mince the garlic and grate the ginger, ensuring all ingredients are ready for quick cooking.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the ground turkey, season with a pinch of salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the cooked turkey from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of oil. Toss in the sliced onions and bell peppers. Stir-fry for about 3-4 minutes until they begin to soften. Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Return the cooked ground turkey to the skillet with the vegetables. Pour in the soy sauce and oyster sauce if using. For a thicker sauce, add the cornstarch slurry. Stir everything together, cook for another 2-3 minutes until well combined and heated through.
Notes
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Adjust the amount of soy sauce and oyster sauce to suit your taste preferences.
- Can be served immediately or stored for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-inspired
- Diet: Low-Carb
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg