Turkey Cashew Stir Fry


Happy Monday!! I made this dish last week and it will definitely be on repeat. I am going to keep this short and sweet because the baby is about to wake up from her nap and I have been trying to get this recipe posted for dayyyssss. I wasn’t quite sure how this was going to turn out because I was playing around with portioning out the flavoring, but it was delicious!! I did rely on my mom hack and used the frozen cubes of minced garlic, ginger and basil– THEY SAVE SO MUCH TIME!! If you follow me on instagram you know I recently found them at another grocery store other than trader joe’s, so look in the freezer section at your local store. Those little cubes are life changing in the kitchen!! I also tried to be very mindful of the sodium added to this dish. Asian inspired recipes can come with a lot of sodium, which is usually why they are so addicting. But this recipe is seriously delicious without all the excessive salt. Take a look… 

Turkey Cashew Stir Fry

Norma Powell, MS, RD, CDN
light and easy lunch or dinner
Course Main Course
Servings 3


  • 1 lb ground turkey
  • 1/4 red bell pepper cut into matchsticks
  • 1/4 orange bell pepper cut into matchsticks
  • 1/4 yellow bell pepper cut into matchsticks
  • 1/4 red onion diced
  • 8 oz snow peas
  • 1 tsp sesame oil
  • 4 tsp coconut aminos (2 tsp + 2 tsp)
  • 3 tbsp cashew pieces
  • 1 garlic clove
  • 2 tsp fresh ginger
  • 1 tbsp fresh basil minced
  • 2 tbsp teriyaki sauce
  • 1 tbsp extra virgin olive oil
  • cooking spray
  • salt & pepper
  • fresh basil, sesame seeds optional toppings


  • Preheat oven to 425 degrees & line a large baking sheet with aluminum foil and spray with cooking spray
  • Place all the bell peppers, snow peas, and onion on the baking sheet. Drizzle with 1 tsp of sesame oil and 2 tsp coconut aminos and lightly season with salt & pepper.
  • Using your hands, mix the veggies until coated and spread into an even layer on the baking sheet. Place in oven for about 10 minutes.
  • While the veggies roast, in a large skillet (non-stick if you have one), heat 1 tbsp extra virgin olive oil over medium high heat. Add garlic, ginger and basil, stirring frequently for about a minute until fragrant.
  • Add ground turkey to the skillet and season with salt & pepper, breaking the turkey into small pieces while stirring.
  • Once turkey is browned, add 2 tsp coconut aminos and 2 tbsp teriyaki sauce to the turkey and mix to combine.
  • Once veggies have roasted for 10 minutes, Remove from the oven and add the cashew to the sheet pan. Place back in the oven for another 5 minutes. Then remove from oven.
  • Add the pan of roasted veggies to the turkey and stir until well combined.
  • If desired, serve over rice and top with fresh basil and sesame seeds.
Keyword Easy Dinner, Light Lunch, Turkey

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