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Ginger Turkey Stir-Fry

Ginger Turkey Stir-Fry
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 2 cups boiling water
  • 1 Cup bulgur (cracked wheat) or substitute cooked rice (omitting step 1)
  • 1/3 cup Water
  • 2 tablespoon Lemon juice
  • 2 tablespoons Honey
  • 2 Teaspoons fresh ginger, peeled and grated
  • 1 Tablespoon reduced-sodium soy sauce
  • 1 Large clove garlic, minced
  • 2 tablespoons cornstarch
  • 1 tablespoon oil
  • 2 Cups carrots, peeled and diagonally sliced
  • 2 Cups broccoli flowerettes
  • 2 Cups mushroom, sliced
  • 1 Can (8 ounces) water chestnuts, drained and sliced
  • 1 Pound TURKEY BREAST CUTLETS or SLICES, cut into strips



  1. Pour boiling water over bulgur and let stand one hour; drain and set aside.
  2. Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.
  3. Heat oil over high heat in wok or large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.
  4. Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through.
  5. Serve over bulgur.

Source: National Turkey Federation