Gluten Free Garlic-Ginger Turkey Stir-Fry
This weeknight stir-fry delivers bold, restaurant-worthy flavor in under 30 minutes, with juicy ground turkey, crisp-tender broccoli, sweet red bell pepper, and ribbons of carrot all tossed in a glossy, savory-sweet sauce. The key to keeping it wheat-free is tamari — it steps in for regular soy sauce and brings that same deep, umami punch without any gluten. Cornstarch thickens the sauce beautifully, so every bite clings with that satisfying coating you'd expect from a takeout order. Fresh garlic and grated ginger go straight into the hot wok, blooming for just 30 seconds to build an aromatic base that makes the whole kitchen smell incredible. Served over fluffy white rice with a scatter of sesame seeds, this is the kind of meal that feels indulgent but comes together on a single burner with straightforward, easy-to-find ingredients. It makes four servings, so it's just as good for a quick family dinner as it is for meal-prep lunches the next day.
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 lb ground turkey
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 medium carrot, julienned or thinly sliced
- 4 scallions, white and green parts separated, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes
For serving
- 3 cups cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, honey, toasted sesame oil, cornstarch, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the broccoli florets and carrot and stir-fry, tossing frequently, until the broccoli is bright green and just tender with a slight bite, about 4–5 minutes. Add the red bell pepper and the white parts of the scallions and cook, tossing, until the pepper is slightly softened, about 2 minutes more. Transfer the vegetables to a plate and set aside.
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