Ingredients
For the Turkey
- 1 lb wild turkey breast (thinly sliced against the grain)
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
For the Stir Fry
- 2 tbsp neutral oil (peanut or canola)
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 3 green onions, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or more to taste)
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup mushrooms (optional)
For the Sauce
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce (optional, for richness)
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1/2 cup chicken or turkey broth
- 1 tsp cornstarch
Directions
1. Prep the Turkey
In a bowl, toss the sliced turkey with soy sauce, sesame oil, and cornstarch.
Let it marinate for 10–15 minutes while you prep everything else.
2. Mix the Sauce
In a separate bowl, whisk together soy sauce, hoisin sauce (if using), honey or brown sugar, vinegar, broth, and cornstarch.
Set aside.
3. Cook the Turkey
Heat 1 tablespoon of oil in a wok or large skillet over high heat.
Add the turkey in a single layer (work in batches if needed).
Sear for 2–3 minutes until lightly browned and just cooked through.
Remove and set aside.
4. Stir Fry the Vegetables
In the same pan, add the remaining oil.
Start with broccoli and carrots and cook for 2–3 minutes.
Add bell pepper, green onion, garlic, ginger, red pepper flakes, and mushrooms.
Stir fry another 2–3 minutes until tender but still crisp.
5. Bring It Together
Return the turkey to the pan.
Stir the sauce again, then pour it in.
Toss everything together and cook for 1–2 minutes until the sauce thickens and coats everything.
Serving
Serve hot over:
- Jasmine rice
- Brown rice
- Lo mein noodles
Top with:
- Toasted sesame seeds
- Chopped cilantro
- Extra green onions
Optional add-ins:
- Cashews or peanuts for crunch
- Pineapple for a sweet twist
