This ground turkey stir fry with vegetables has a flavor-packed sauce, and is on the table in 30 minutes. We enjoy ours with rice or noodles for a quick weeknight dinner.
1/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon brown sugar
1 tablespoon sesame oil
2 teaspoons cornstarch
2 tablespoons olive oil, divided
2 cups sliced baby bella mushrooms
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 small onion, peeled and sliced vertically
1 pound ground turkey
2 cloves garlic, minced
sliced green onions and toasted sesame seeds for garnish
Whisk soy sauce, rice vinegar, lime juice, brown sugar, sesame oil, and cornstarch together in a small bowl; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the mushrooms, red and green bell peppers, and onion, and cook just until vegetables are tender, 5 to 6 minutes. Remove to a plate.
Add the remaining tablespoon oil to the skillet. Add ground turkey and cook, breaking up the meat into chunks with a spatula, until lightly browned and cooked through, 5 to 6 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute.
Reduce heat to medium-low, return vegetables to the skillet, give sauce a good stir, and pour over meat and veggies. Stir until everything is well coated, and simmer until the sauce is thickened slightly, about 2 minutes.
Taste, and adjust seasoning. Garnish with green onions and sesame seeds, and serve immediately.
