Stir Fry Turkey (Dad's Version)

Stir Fry Turkey (Dad's Version)

7 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    45 m
Recipe by  BunnyBaker

“Great meal for after Thanksgiving to use up leftover turkey. Very simple meal. This was one of my favorites as a child. Serve over rice or chow mein noodles.”

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Adjust Servings

Original recipe yields 4 servings



  1. Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
  2. Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
  3. Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

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Reviews (7)

Rate This Recipe
C Addy

C Addy

This was a refreshing change from the standard turkey leftover options- which is why I tried it. That said, I'd prefer a little more flavour and a little less sugar. I'll try adding a nice dose of fresh chopped garlic and ginger and reducing the sugar to 1 tablespoon the next time if I have left over turkey on hand. It might also be nice with real black bean sauce too (fermented black beans mashed with minced garlic and ginger) Note: Instructions don't mention what to do with the onions - I sauteed mine before adding the veggies and the stock to the pan.



This was wonderful to my surprise and such a nice change to the traditional high calorie leftover recipes. I served it over rice. The only change I made was to add cashews after plating to add some crunch. THIS IS A KEEPER.



Great, easy recipe. I added a dash of soy sauce and a pinch of garlic powder at the very end to boost the flavour. Drizzled a very small amount of that peanut sauce on the top. Delicious! I will definitely make this again and play around with different flavours.

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Amount Per Serving (4 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 13.3 g
  • 21%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 1112 mg
  • 44%

Based on a 2,000 calorie diet



previous recipe:

Mexican Spaghetti Squash Stir Fry


next recipe:

Chicken and Multi-Grain Stir Fry