Quick Thailicious Turkey Stir-Fry Recipe Video


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4


 Turkey stock1 Cup (16 tbs)
 Soy sauce1⁄4 Cup (4 tbs) (low sodium)
 Oyster sauce1 Tablespoon
 Fresh lime juice1 Tablespoon
 Fresh ginger1 Tablespoon, grated
 Garlic2 Clove (10 gm), mince
 Packed brown sugar1 Tablespoon
 Hot chili pepper1 , seeded and finely chopped
 Turkey breast1 Pound, cut into bite size pieces (boneless, skinless)
 Canola oil1 Tablespoon
 Thai or asian style vegetable mix750 Gram
 Bamboo shoot1 Can (10 oz), sliced, drained
 Cornstarch2 Tablespoon

Nutrition Facts

Serving size

Calories 364 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 73.7 mg

Sodium 1269.2 mg52.9%

Total Carbohydrates 31 g10.5%

Dietary Fiber 6.4 g25.4%

Sugars 10.8 g

Protein 33 g66.5%

Vitamin A 1% Vitamin C 19.3%

Calcium 3.7% Iron 12.2%

*Based on a 2000 Calorie diet


1. For marinade, in a bowl, combine turkey stock, soy sauce, oyster sauce, lime juice, ginger, garlic, sugar and chili pepper. Mix well.
2. Take a resealable bag, and pour half of the marinade. Put turkey pieces in it. Mix and coat evenly. Place the bag in refrigerator for 30 minutes or up to 8 hours for added flavor.

3. Place a wok on medium high heat, and pour oil in it. Put turkey pieces and cook for about 3 minutes, or until it browns.
4. Add vegetables, stir and cook for 2 minutes.
5. Into the reserved marinade, put cornstarch and whisk it well. Pour it in the wok.
6. Insert bamboo shoots in it, stir well and cook for 5 minutes or until done.


7. Serve turkey stir fry with beans sprout, coriander and lemon wedge garnish, and hot rice.

You may refrigerate the remaining marinade in an air tight container for a week.
You can also marinate turkey and put in the freezer a week before you want to prepare the dish.