One pan and a few minutes are all you need to whip up this easy, tasty 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.
*Arrowroot powder comes from the root of an arrowroot plant, and is a great grain-free, corn-free alternative to cornstarch. You can find it in well stocked grocery stores and online. If you can’t find it or prefer not to use it, cornstarch can be used in its place.
Use ground chicken in place of turkey.
Asparagus or broccoli florets can be swapped for green beans.
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.