Step 1: Prep Your Ingredients First, wash and chop your vegetables: quarter and slice 1 zucchini, peel and grate 1 large carrot, dice 1 red bell pepper, and slice the white and light green parts of 3 stalks of green onion. Measure out the sauce ingredients and mix the cornstarch slurry with 2 teaspoons cornstarch and 2 teaspoons water. Having everything ready helps avoid any kitchen chaos.

Step 2: Cook the Ground Turkey Heat 3 teaspoons of neutral cooking oil in a large skillet over medium-high heat. Add the 1 lb of ground turkey and cook it until it’s no longer pink, which takes about 5-7 minutes. Stir in 1 teaspoon of garlic powder for extra flavor, breaking up the meat with a spatula as it cooks. This step builds a solid base for your stir fry.

Step 3: Sauté the Vegetables Once the turkey is ready, add your prepped vegetables to the skillet. Sauté the zucchini, carrot, red bell pepper, and green onion parts for 3-5 minutes until they’re tender-crisp. Keep the heat up to maintain that nice crunch, stirring occasionally to mix everything evenly.

Step 4: Add the Sauce and Thicken In a bowl, whisk together the sauce: 1/4 cup low-sodium soy sauce, 1/4 cup water, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 teaspoons grated fresh ginger, and 2 teaspoons sriracha. Pour this over the turkey and veggies in the skillet. Then, stir in the cornstarch slurry to thicken the sauce, cooking for another 1-2 minutes until it coats everything nicely.

Step 5: Serve and Enjoy Taste your stir fry and adjust seasonings if needed, then remove from heat. Garnish with the reserved dark green tops of the green onions. Serve it hot over jasmine rice or noodles for a complete meal that’s not only quick but also full of balanced flavors.