Ground Turkey Teriyaki Stir Fry

Sticky, glossy sauce clings to browned turkey and crunchy vegetables in this ground turkey teriyaki stir fry. I developed and refined this version over 12 years as a recipe developer and after testing it 10 times to nail the sauce balance and cooking order. This is the version I perfected during a stage at a busy Japanese-inspired bistro, so it’s built for speed and reliable results. The method gets a deep caramelized flavor from high heat while keeping the turkey moist and the vegetables bright. If you want a juicy, fast weeknight dinner that scales easily, this recipe delivers. Try a lighter air-fryer option alongside for contrast: air-fryer teriyaki chicken offers a crisp alternative and similar flavors.

Why This Recipe Works

High heat plus short cook times sears the turkey, giving flavor without drying it out.
A cornstarch slurry thickens the sauce quickly so it clings to meat and veg for even flavor on every bite.
Mirin and sugar provide real caramelization; soy and rice vinegar add bright balance.
Finely chopped aromatics (garlic, ginger, scallion whites) release more flavor in less time.
Browning the turkey first creates browned bits (fond) that deepen the sauce when deglazed.

Ingredients Breakdown

500 g (1 lb) lean ground turkey — The lean meat browns quickly. Use 85–93% lean. If you use very lean ( > 95%), add 1 tsp neutral oil during cooking to prevent dryness.
2 tbsp (30 ml) neutral oil (canola, vegetable, or light olive) — For high-heat searing. Do not use extra-virgin olive oil; its low smoke point and strong flavor change the dish.
1 medium yellow onion, sliced thin (about 150 g / 1 cup) — Adds sweetness and texture.
1 red bell pepper, thinly sliced (about 120 g / 1 cup) — Color and a sweet crunch.
2 cups (140 g) broccoli florets — Holds up to high heat. Alternatively use Chinese cabbage for a softer leaf texture; see substitution note below.
3 cloves garlic, minced (about 9 g) — Aromatic base.
1 tbsp (6 g) fresh ginger, minced — Bright spice note.
4 scallions, sliced on the bias, whites and greens separated — Whites go in early; greens are garnish.
120 ml (1/2 cup) low-sodium soy sauce — Reduces excess salt.
60 ml (1/4 cup) mirin — Sweet rice wine that adds umami and helps caramelize. If unavailable, use 60 ml (1/4 cup) dry sherry + 1 tsp sugar.
30 g (2 tbsp) brown sugar — Balances soy; adjust 1 tbsp less for less sweetness.
60 ml (1/4 cup) water — For sauce volume and to dissolve cornstarch.
2 tsp (6 g) cornstarch — Thickens sauce quickly.
1 tbsp (15 ml) rice vinegar — Brightens the sauce.
1 tsp (5 g) sesame oil — Added at the end for aroma only.
1 tbsp (10 g) toasted sesame seeds and extra scallion greens for garnish — Optional finishing touches.
Salt and freshly ground black pepper to taste.

Substitutions and impact warnings:

Swap ground chicken for ground turkey with little change in flavor. Dark-meat turkey will be richer.
Replace mirin with 60 ml dry sherry + 1 tsp sugar, but you’ll miss some rice-wine aroma.
For gluten-free, use tamari or a certified gluten-free soy sauce; taste and adjust salt.
If you use Diamond Crystal kosher salt, follow the same amounts. If using Morton, reduce by about 30% because it’s denser.

Essential Equipment

30 cm (12-inch) heavy skillet or wok — A wide surface lets ingredients sear instead of steam. If you don’t have a wok, a large sauté pan works.
Heatproof spatula or wooden spoon — For scraping browned bits.
Small bowl and whisk — To mix the sauce and cornstarch slurry.
Chef’s knife and cutting board — Use a sharp knife for quick, even chops.
Instant-read thermometer (optional) — Useful to check turkey reaches 74°C (165°F).

If you lack a heavy pan, use two smaller pans to avoid overcrowding. Overcrowding causes steaming and pale meat.

Step-by-Step Instructions

Prep Time: 15 minutes.
Cook Time: 15 minutes.
Inactive Time: None.
Total Time: 30 minutes.
Servings: 4 servings. Serving size: about 1 cup (250–300 g).

Step 1: Make the sauce

In a small bowl, whisk 120 ml (1/2 cup) low-sodium soy sauce, 60 ml (1/4 cup) mirin, 30 g (2 tbsp) brown sugar, 1 tbsp (15 ml) rice vinegar, and 60 ml (1/4 cup) water until sugar dissolves, about 30 seconds. In a separate small bowl, mix 2 tsp (6 g) cornstarch with 1 tbsp (15 ml) water to form a slurry.

Step 2: Prep the aromatics and vegetables

Slice 1 medium yellow onion, thinly slice 1 red bell pepper, cut broccoli into 2–3 cm florets, and mince 3 cloves garlic and 1 tbsp (6 g) ginger. Separate scallion whites and greens. This should take about 8–10 minutes.

Step 3: Brown the turkey

Heat 2 tbsp (30 ml) neutral oil in the wok or skillet over medium-high heat until shimmering, about 2 minutes. Add 500 g (1 lb) ground turkey, season lightly with pepper, and cook, breaking it up, for 4–5 minutes until golden in spots and just cooked through. Do not overcrowd — cook in batches if needed. Turkey should reach 74°C (165°F) internally or be opaque and firm.

Step 4: Cook the vegetables

Push turkey to one side, add a touch more oil if pan looks dry, then add onion and the white parts of scallion. Sauté for 2 minutes until translucent and fragrant. Add bell pepper and broccoli and sauté for 3–4 minutes, stirring every 30 seconds, until broccoli is bright and tender-crisp.

Step 5: Finish with sauce

Stir aromatics into the vegetables, then pour the sauce into the pan and bring to a simmer, about 1 minute. Add the cornstarch slurry and stir constantly for 30–60 seconds until sauce thickens and becomes glossy. Cook 1 more minute so the turkey absorbs flavor. Remove from heat and stir in 1 tsp (5 ml) sesame oil and scallion greens.

Step 6: Serve

Taste and adjust: add 1–2 tsp soy if it needs salt or ½ tsp rice vinegar if it needs brightness. Garnish with 1 tbsp (10 g) toasted sesame seeds. Serve hot over rice, noodles, or on its own.

Expert Tips & Pro Techniques

Avoid crowding the pan: Work in batches if your pan isn’t large. Overcrowding steams food, preventing browning.
Common mistake — sauce too thin: Always mix cornstarch slurry with cold water and add it while sauce is simmering; stir constantly for 30–60 seconds until glossy.
Make-ahead: Cook the turkey and vegetables separately, cool, and refrigerate in an airtight container for up to 48 hours. Reheat in a skillet over medium heat for 4–6 minutes, then add fresh sauce and cornstarch slurry to refresh texture.
Professional trick for deeper flavor: Let the raw turkey sit salted for 5–10 minutes before cooking to firm the meat and draw out moisture for better browning.
Use high heat and preheated pan: A screaming-hot pan yields more fond (browned bits) to deglaze, which intensifies the sauce.
For a crisp finish: After tossing with sauce, spread the stir-fry on a rimmed baking sheet and broil for 1–2 minutes to add a hint of char. Watch it closely.

For another simple vegetable side that pairs well, try this air-fryer broccoli cheddar poppers as a make-ahead snack.

Storage & Reheating

Refrigerator: Store cooled stir-fry in an airtight container for up to 3–4 days. Keep rice separate if meal-prepping.
Freezer: You can freeze cooked stir-fry for up to 2 months. Cool completely, pack in freezer-safe containers, and press out air. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat for 4–6 minutes with a splash of water to loosen the sauce. For even heating, cover the pan for the first 2 minutes, then uncover to evaporate excess moisture. Avoid microwaving if you want to preserve texture; microwaving can make vegetables soggy.

Variations & Substitutions

Gluten-Free Version: Use 120 ml (1/2 cup) tamari or a gluten-free soy sauce instead of soy. Keep all measurements the same. Taste for salt and reduce if needed.
Lower-Sugar Version: Reduce brown sugar to 1 tbsp (12 g) and increase rice vinegar by 1 tsp (5 ml) to maintain balance. Sauce will be less glossy.
Vegetable-Forward: Double the vegetables and use 300–350 g (10–12 oz) turkey so veg remain the main ingredient. Cooking time increases by 1–2 minutes.
Spicy Kick: Add 1 tsp (5 ml) toasted chili oil or ½–1 tsp red pepper flakes with the sauce. Keep everything else the same.
Rice Bowl Style: Serve over 480 g (2 cups) cooked rice or 4 cooked grain bowls and top with a soft-boiled egg. See our easy assembly tips in the serving suggestions below.

Serving Suggestions & Pairings

Classic: Serve over steamed white or brown rice and garnish with extra scallions and sesame seeds.
Lighter: Spoon over 2 cups (120 g) shredded Chinese cabbage with a squeeze of lime for a lower-carb bowl and crunchy texture; see a similar method in this quick Chinese cabbage stir-fry.
Family bowls: Build bowls with 4 cooked rice portions and toppings like pickled cucumbers, sliced avocado, and a soft egg. Want a dedicated rice bowl idea? Try our ground turkey rice bowls.
Kid-friendly side: Pair with mild roasted sweet potatoes or a simple cucumber salad. For a crunchy snack side, these air-fryer broccoli cheddar poppers make a fun contrast.

Nutrition Information

Per serving (serving size: about 1 cup). Recipe yields 4 servings.

Calories: 360 kcal
Total Fat: 16 g
Saturated Fat: 3.5 g
Cholesterol: 85 mg
Sodium: 620 mg
Total Carbohydrates: 18 g
Dietary Fiber: 3 g
Sugars: 9 g
Protein: 34 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my stir-fry turn out dry?
A: Most likely the pan was too hot for too long or the meat was overcooked. Use high heat briefly and remove the turkey once opaque and just firm. Adding a splash of water or sauce and finishing for 30–60 seconds helps restore moisture.

Q: Can I make this without mirin or rice wine?
A: Yes. Substitute 60 ml (1/4 cup) dry sherry plus 1 tsp (4 g) sugar, or use equal parts water and a touch more brown sugar. Flavor will be slightly different but still good.

Q: Can I double this recipe?
A: Yes. Double all ingredients, but cook in two batches so the pan is never overcrowded. Overcrowding lowers the pan temperature and causes steaming, which reduces browning.

Q: Can I prepare this the night before?
A: Yes. Cook the turkey and vegetables, cool, and store in the fridge overnight. Reheat in a skillet and add fresh sauce and slurry to revive the texture. Add scallion greens fresh at serving.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps for 3–4 days. Reheat thoroughly before eating.

Q: Can I make this recipe low-carb or keto?
A: Yes. Serve over cauliflower rice and reduce brown sugar to 1 tbsp (12 g). Keep the rest of the sauce the same and taste for balance.

Q: Is ground turkey healthier than ground beef?
A: Ground turkey often has less saturated fat than beef, but it depends on the cut. Compare product labels: 85% turkey vs 80% beef will differ. Choose the lean level that fits your needs.

Conclusion

This ground turkey teriyaki stir fry is fast, reliable, and built for busy cooks who want bold flavor without fuss. If you want another straightforward take on the same flavor profile, check out Lemons & Zest’s easy 30-minute ground turkey teriyaki stir fry for a slightly different vegetable mix. For a lighter, family-friendly version, see the variation at Kinda Healthy Recipes’ teriyaki ground turkey stir fry for tips on slimming down the sauce and adding more veg.