Peanut Turkey Stir Fry
Servings: 5 servings
Calories: 632kcal
This Peanut Turkey Stir Fry Meal Prep is one of the lowest effort meal prep dishes you can make. It uses frozen vegetables for ease and you should be able to finish up in under 30 minutes.
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Ingredients
- 2 lbs (908 g) ground turkey (93/7)
- 1 tbsp (15 g) oil
- 1 ½ lbs (681 g) frozen stir fry vegetables
- 3 ¾ cups (563 g) cooked rice
For the Sauce
- 3 tbsp (45 g) soy sauce gluten free if needed
- ¼ cup (84 g) honey
- ¼ cup (56 g) peanut butter
- 2 tbsp (30 g) Chinese cooking wine or rice vinegar
- 2 tsp (10 g) sesame oil
- 1 tsp (3 g) red pepper flakes
- salt to taste
Instructions
- This is a low effort meal prep perfect for a week when you want to take it easy in the kitchen but still have food ready. It uses frozen vegetables to save time, you can obviously use fresh if you wish. Replace them with an equal weight of whatever you desire.
For the Rice
- Prepare enough rice to yield 3¾ cups (563g) of cooked rice. 1 cup of dry rice will make between 2-3 cups of dry rice depending on what kind you use. I used 240g of calrose rice.
For the Sauce
- You can prepare the sauce while cooking the turkey to save time. Add ¼ cup (56g) of peanut butter and ¼ cup (84g) honey to a bowl and microwave it for a few seconds to make it easier to stir. NOTE: If you use a peanut butter that already has sugar in it, you may want to use 1 tbsp less of honey. The peanut butter I use is made of just peanuts and salt.
- Then add in the soy sauce, cooking wine, sesame oil, and red pepper flakes. Stir to incorporate.
For the Stir Fry
- Heat a large skillet over medium high heat and add in 1 tbsp of oil. Add in your turkey and brown on both sides to cook.
- While the turkey is cooking, add 1½lbs of the frozen stir fry vegetables to a large microwave safe bowl and thaw in the microwave. Frozen vegetables tend to hold a lot of excess water so thawing them out will help to draw this out before adding to the stir fry.
- Once the vegetables are heated through, drain away all of the water in the bottom of the bowl.
- When the turkey is about 90% of the way cooked, it is time to add in the vegetables. If there is water remaining in the bottom of the skillet from cooking the turkey, you will want to spoon it out or boil it off.
- Next, you can dump in the vegetables and stir fry with the turkey to finish the cooking process. Cook for 1-2 minutes then pour in your sauce and stir to incorporate.
- Once the sauce thickens up, the stir fry is finished.
Plating
- This recipe makes 5 servings. Each dish gets ¾ cup (112g) of cooked rice and the stir fry can be divided evenly 5 ways. This meal will last for up to 5 days in the fridge.
Nutrition
Calories: 632kcal | Carbohydrates: 57g | Protein: 42g | Fat: 26g | Fiber: 5.3g
NUTRITIONAL INFO FOR THE Peanut Turkey Stir Fry
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
283.3g
Protein
210.8g
Fat
131.4g
Calories
3159 cals
This Post Has 11 Comments
Hey Josh, made this today and it’s great! I think the recipe is missing a few steps in the sauce section though.
Whoops, I must have deleted that line on accident. Thanks for the note
Excellent.,. Of course I added a boat load of lightly salted peanuts!
And BTW, this business about not having a big enough pan that’s clean seems to be contagious.
Substituted the turkey for 3lbs of thinly sliced chicken thighs, doubled the sauce, and went easy on the rice.
Outstanding.
tasty AF! works with almost any veggies. and if i want no rice i go with cauliflower rice.
Used a bunch of chopped broccoli and sliced mushrooms because I don’t like frozen veggies. This turned out great. I did cut the crushed red peppers to 1 gram. I couldn’t imagine it using the 3 grams as the heat would be overpowering. The flavor is subtle and on point! Thanks for sharing this one! Much appreciated!
Made this tonight. It was delicious and so quick and easy to make.
Tasty and quick to make when I did not feel like doing a big meal prep.
easy af recipe. seems very customizable as well. and great Asian flavor.
Followed recipe exactly as posted. A+, quick, easy and very tasty. Exactly what meal prep should be.
Staple meal for me. Excellent macros, easy to adjust as needed, quick to make. Works with lots of veggies, fresh or frozen. Frequently in my rotation.