One pan and a few minutes are all you need to whip up this easy, tasty 20-Minute Turkey and Green Bean Stir-Fry.
Is it warm where you are?
If it is, can you please send some of that warmth and sunshine our way?
We are currently on snow day number 9 due to the relentless snow and ice that has covered Portland for the past several weeks.
Our city admittedly does not handle snow or ice well, and we’re lucky that we don’t have to deal with it all that often.
This year, though, has been a strange anomaly, and canceled school days have become the norm.
The upside of being stuck inside with nowhere to go is that I’ve had some extra time to recipe test, and this simple stir-fry was born on a recent snow day.
Ground turkey is a fun and easy way to mix-up the traditional stir-fry, and pairing it with fresh green beans adds color and texture.
The sauce is super simple to throw together, and can be made ahead to save time during busy weeknights.
Serve the finished stir-fry over brown rice, quinoa, cauliflower rice, or on it’s own. I hope you will whip up this tasty, speedy dinner soon. Now, let’s make some 20-Minute Turkey and Green Bean Stir-Fry!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Use ground chicken in place of turkey.
2 | Asparagus or broccoli florets can be swapped for green beans.
3 | Remove the cooked meat and veggies prior to adding the sauce for resistant eaters. Serve the meat and veggies separately with the cooked sauce on the side for dipping.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Egg-Free, and Nut-Free
20-Minute Turkey and Green Bean Stir-Fry
For the Stir-Fry
- 2 tablespoons olive oil avocado oil, or coconut oil, divided
- 1 ½ pounds ground dark- or light-meat turkey
- ¼ plus ⅛ teaspoon kosher salt divided
- 2 pounds green beans ends trimmed
For the Sauce
- 2 garlic cloves minced or finely grated
- 1 tablespoon minced or finely grated fresh ginger
- 2 tablespoons raw honey
- 8- oz chicken stock
- ¼ cup fresh lime juice or rice vinegar
- ⅓ cup gluten-free tamari
- 1 tablespoon arrowroot powder*
- Toasted sesame seeds chopped cilantro, chopped green onion, and hot sauce for topping (optional)
- Heat 1 tablespoon oil in a large skillet or pan. Add the turkey, sprinkle with ¼ teaspoon salt, and cook on medium-high until browned and cooked through, flipping once or twice, about 8-10 minutes.
- Remove the turkey and set aside, leaving any browned bits in the pan. To the same pan, add an additional tablespoon of oil, the green beans and ⅛ teaspoon salt. Cook on medium high, flipping once or twice, until the green beans are browned and slightly tender.
- While the turkey and green beans are cooking, make the sauce by combining and whisking together the garlic, ginger, honey, stock, lime juice or vinegar, and tamari until smooth. The sauce can also be made up to this point ahead and refrigerated up to 5 days.
- Just before adding the sauce, whisk in the arrowroot powder until very smooth.
- Add the turkey back to the pan with the green beans. Pour in the sauce, turn the heat to medium, and simmer until the sauce thickens, about 1-2 minutes. If you want a thinner sauce, add a splash more chicken stock.
- Serve warm sprinkled with sesame seeds, cilantro, green onion and hot sauce if you like, atop rice, quinoa, cauliflower rice, or alone.