Ground Turkey Chop Suey (30-Minute Weeknight Dinner)
Ground turkey is combined with vegetables and brown rice, and cooked to perfection in this ground turkey chop suey recipe.
Equipment
12-inch non-stick skillet or wok
Mixing bowl (medium)
Whisk
Cutting board (large)
Chef’s Knife
Instant-read meat thermometer
Ingredients
- 2 tablespoons neutral oil - 30ml — vegetable, canola, or avocado oil
4 stalks celery - cut into strips, about 1½ cups / 180g
1 medium head broccoli - chopped into small florets, about 300g / 10 oz
1 large onion - cut in wedges- 1 large sweet bell pepper - cut into strips, about 1 cup / 150g
2 medium carrots - cut into strips, about 1 cup / 130g
1 large clove garlic - minced
1 pound ground turkey - 450g, minced turkey
1 teaspoon salt - for the vegetables- ½ teaspoon salt - for the turkey
⅛ teaspoon ground black pepper
2 tablespoons cornstarch
1 ⅓ cups water - 315ml
2 tablespoons soy sauce
1 cup brown rice - for serving, see notes
Instructions
- Heat neutral oil over medium-high heat in a large 12-inch non-stick skillet or wok until the oil shimmers.2 tablespoons neutral oil
- Add the celery, broccoli, onion, bell pepper, and carrots. Sprinkle with 1 teaspoon of salt. Stir-fry for 4-5 minutes until the vegetables are lightly browned on the edges but still crisp.4 stalks celery, 1 medium head broccoli, 1 large onion, 1 large sweet bell pepper, 2 medium carrots, 1 teaspoon salt
- Add garlic and cook for 2 minutes. Remove vegetables from skillet.1 large clove garlic
- Add the ground turkey to the skillet. Break it into large chunks with a spatula and cook for 5-6 minutes over medium-high heat until no pink remains and the internal temperature reaches 165°F / 74°C. Drain any excess liquid if needed.1 pound ground turkey
- Add the remaining ½ teaspoon salt, black pepper, and the cooked vegetables back to the skillet. Toss to combine.1/2 teaspoon salt, 1/8 teaspoon ground black pepper
- In a medium bowl, whisk together the cornstarch, water, and soy sauce until completely smooth with no lumps. Give it one final whisk, then pour the slurry into the skillet. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and turns glossy.2 tablespoons cornstarch, 1 1/3 cups water, 2 tablespoons soy sauce
- Serve immediately over cooked brown or white rice.1 cup brown rice
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Not recommended for freezing — the vegetables lose their crunch when thawed.
Make-Ahead: Chop all vegetables and whisk the cornstarch sauce up to 24 hours ahead. Store separately in the fridge. Stir-fry fresh for the best texture.
Substitutions: Swap ground turkey for ground chicken (1:1), or use ground pork or beef — drain extra fat thoroughly. Tamari or coconut aminos work in place of soy sauce for a gluten-free version.
Pro Tip: Whisk the cornstarch slurry again immediately before pouring it into the hot pan — cornstarch settles fast and you'll get lumps if it's separated.
Rice: Cook your brown rice before you start the stir-fry. Brown rice takes 40-45 minutes, so plan ahead or use a rice cooker. Rice cooking time is not included in the recipe total time.
Nutrition
Serving: 1servingCalories: 476kcalCarbohydrates: 61gProtein: 37gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 62mgSodium: 1545mgPotassium: 1308mgFiber: 9gSugar: 8gVitamin A: 7535IUVitamin C: 194mgCalcium: 134mgIron: 4mg
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