Ground Turkey Stir Fry (Easy Meal Prep Recipe)

Ground turkey stir fry with bok choy, carrots, and green onions coated in a sticky soy–gochujang–honey sauce. Quick weeknight dinner that doubles as an easy ground turkey meal prep recipe.

Course Lunch, Main Course, Meal Prep

Cuisine Asian-inspired

Keyword easy ground turkey stir fry recipe, gochujang turkey stir fry, ground turkey meal prep, ground turkey stir fry, healthy turkey stir fry, meal prep with ground turkey, weeknight dinner

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 268kcal

Author Cathy Pollak

Equipment

large skillet Roomy enough to fit turkey and veggies.
measuring cups and spoons For ingredient accuracy.
mixing bowls For whicking the sauce.

Ingredients

1 lb (454 g) ground turkey (I prefer 93/7% lean)
2 baby bok choy chopped, stems and leaves separated, divided
1 cup (100 g) shredded carrots (packaged pre-sliced are thicker and hold up better for meal prep)
3 cloves garlic minced or crushed
4 green onions separated, whites chopped and greens cut into 1-inch (2.5 cm) pieces, divided
3 tbsps (45 ml) low-sodium soy sauce
2 tbsps (30 g) Gochujang (Korean chili paste)
1 tbsp (20 g) honey
lime wedges optional garnish
sesame seeds optional garnish

Instructions

In a large frying pan over medium-high heat, drizzle a small amount of oil (optional). Add the ground turkey and cook for about 5 minutes, breaking it apart with a wooden spatula, until browned and cooked through.
1 lb (454 g) ground turkey
Add the bok choy stems, carrots, garlic, and the white parts of the green onions. Cook for 3–4 minutes, or until fork-tender but still slightly crisp.
2 baby bok choy, 1 cup (100 g) shredded carrots, 3 cloves garlic, 4 green onions
Stir in the bok choy leaves and the 1-inch pieces of green onion. Cook for 1–2 minutes, just until wilted.
3 tbsps (45 ml) low-sodium soy sauce, 2 tbsps (30 g) Gochujang (Korean chili paste), 1 tbsp (20 g) honey
In a small bowl, whisk together the soy sauce, gochujang, and honey until smooth. Pour the sauce into the skillet and stir to coat the turkey and vegetables evenly.
Cook for 2–3 more minutes, until the sauce thickens and clings to the stir fry.
Garnish with green onion tops, lime wedges, and sesame seeds if desired. Serve hot over rice, noodles, or in lettuce cups.
lime wedges, sesame seeds

Notes

Use extra-lean or regular ground turkey, whichever you prefer. Dark meat turkey adds more flavor.
If you want more heat, increase the gochujang or stir in chili flakes. For a milder version, reduce the gochujang to 1 tablespoon (15 g).
Cooking tip: brown the turkey without moving it too much at first so you get crispy edges.
Bok choy stems and leaves cook differently. Add stems first and save the leafy tops for the end.
Serve over rice, cauliflower rice, noodles, or spoon into lettuce cups for variety.
For meal prep, portion into containers with rice or noodles, then garnish with lime and sesame seeds right before eating.

If you’re making this ground turkey stir fry, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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