This recipe is ready in less than 30 minutes, it’s very simple to make, and the sauce is wonderfully flavorful! This delicious turkey stir-fry is one of my most requested leftover turkey recipes. All my family members love it, and I love how easy it is to make. Other good recipes to make with leftover turkey include turkey carcass soup, turkey curry, turkey chili, and turkey hash.
Ingredients
Variations
I love this recipe as is - it has lots of umami flavor from the soy sauce and just the right level of heat. However, it’s definitely spicy, so use just ¼ teaspoon of red pepper flakes if you don’t like your food spicy. It’s not a bad idea to balance out the flavors by adding just a bit of sweetness. A teaspoon of honey (real or sugar-free) is a nice addition to the sauce that my family really likes. Instead of red pepper flakes, I sometimes add a teaspoon of sriracha to the sauce. Needless to say, this recipe works beautifully with leftover chicken!
More Leftover Turkey Recipes
Recipe Card
Cooked turkey meat: I typically use turkey breast, but dark meat is fine too. Just make sure to remove the skin.
Frozen stir-fry vegetables: I like to use a frozen mix that I get at Whole Foods (link provided in the recipe card below). It contains broccoli, carrots, green beans, onions, red bell peppers, and mushrooms.
Avocado oil: I use it for frying. It’s an excellent cooking oil with a neutral flavor and a high smoke point.
Aromatics: Garlic and ginger. It’s best to mince the garlic and grate the ginger by hand, but jarred garlic and ginger will work too. I don’t recommend using their powders, though. They’re not as flavorful.
For garnish: Sesame oil and chopped scallions.
To make the sauce, whisk together soy sauce, rice vinegar, red pepper flakes, and cornstarch. (Photo 1). Cook the frozen veggies, garlic, and ginger in avocado oil. (Photos 2-3). Add the cooked turkey meat and the sauce. (Photos 4-5). Stir-fry until the sauce thickens. (Photo 6). Drizzle the dish with sesame oil, sprinkle it with scallions, and serve.
So at the last step, when you add the meat and sauce to the skillet, really do cook the whole thing no more than the time it takes to heat through. That should take about 2 minutes. Cooked poultry can be kept in the fridge, in an airtight container, for 3-4 days. As for reheating the leftovers, you can reheat them in the microwave, covered, at 50% power.
