An EASY, flavorful, FLEXIBLE stir fry that takes advantage of lean protein and your favorite veggies that you have in your produce drawer!! Ready in 25 minutes and perfect for meal-prepping!!
1poundground turkeyground chicken, ground pork sausage, or ground beef may be substituted
1orange bell pepperseeded and diced small
1yellow bell pepperseeded and diced small
1 ½cupsbaby carrotshalved
⅓cupreduced-sodium soy sauceor as desired
1 to 2tablespoonschili garlic sauceor as desired (start with 1 teaspoon if you're sensitive to heat and work up from there)
1large zucchinidiced into bite-sized piece
1broccoli crowndiced into bite-sized florets
kosher salt and freshly ground black pepperto taste
Instructions
To a large and high-sided skillet, add the oils, onion, and saute over medium-high heat for about 4 minutes, or until onion is beginning to soften; stir frequently.
Add the turkey, peppers, carrots, and cook over medium-high heat for about 7 minutes, or until turkey is cooked through and vegetables are crisp-tender. Crumble and stir the turkey as it cooks to ensure even cooking.
Add the soy sauce, chili garlic sauce, and stir to incorporate evenly.
Add the zucchini, broccoli, stir to combine, and cover the skillet with a lid to encourage the broccoli to steam. Cook for about 3 minutes, or until broccoli is as tender as desired.
Season with salt and pepper to taste and serve immediately.
Notes
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.