Stir-fries getting a little blah? Spice them right back up with this fiery, crunchy skillet recipe featuring ground turkey, crisp water chestnuts, and homemade sriracha sauce. Like most stir-fries, it’s an easy way to get a whole meal in just one pan, and you can’t argue with the prep time.
A couple quick words on the ingredients before you get into them: coconut aminos are a Paleo-friendly replacement for soy sauce; you can buy them at health-food stores or online. And yes, rice wine vinegar is actually Paleo: despite the “rice” in the name, the finished vinegar doesn’t actually include any rice. Water chestnuts are typically available canned in the ethnic food aisle – even if you can’t find an actual Asian grocery, you can usually find at least one brand. They’re mild-tasting but crunchy: perfect for a spicy sauce.
It might seem like that’s a lot of special ingredients to buy for one recipe, but the rice wine vinegar and water chestnuts are really cheap, and the coconut aminos are delicious in so many things; you’ll be going back for another bottle before you know it.
Cauliflower “rice” is always a classic choice for an Asian-inspired side dish, but any kind of basic roasted or grilled vegetables would also be tasty. And don’t be afraid to make more than you need for one meal: if you want to get fancy with the leftovers, this would be a delicious filling for some lettuce wraps. Or throw it in an omelet for extra protein and flavor. Of course, that’s assuming that you have any leftovers – considering how tasty the recipe is, it’s very possible that you won’t!
Szechuan Peppers and Ground Turkey Recipe
Protein: 34g / %
Carbs: 17g / %
Fat: 20g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. ground turkey;
- 8 oz water chestnuts, sliced;
- 1 lb. bell peppers, sliced;
- 3 garlic cloves, minced;
- 2 tbsp. ginger, minced;
- ½ cup chicken stock;
- 3 tbsp. coconut aminos;
- 1 tbsp. honey; (optional)
- 2 tsp. fish sauce;
- 1 tbsp. rice wine vinegar;
- ½ tbsp. sriracha sauce; (optional)
- Cooking fat;
- Melt some cooking fat in a large wok placed over a medium-high heat.
- Add the ground turkey, garlic, and ginger.
- Break down the turkey and cook until browned.
- In a bowl, combine the chicken stock, coconut aminos, honey, fish sauce, rice wine vinegar and sriracha sauce.
- Add the bell peppers and coconut aminos mixture to the wok and and cook for another 4 to 5 minutes.
- Add the water chestnuts and cook for an additional 2 minutes, and serve.