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… 

Norma Powell, MS, RD, CDN

Turkey Cashew Stir Fry

light and easy lunch or dinner

Print Recipe

Servings: 3

Course: Main Course

Ingredients Method

Ingredients

  

• 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

Method

 

1. Preheat oven to 425 degrees & line a large baking sheet with aluminum foil and spray with cooking spray
2. 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.
3. 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.
4. 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.
5. Add ground turkey to the skillet and season with salt & pepper, breaking the turkey into small pieces while stirring.
6. Once turkey is browned, add 2 tsp coconut aminos and 2 tbsp teriyaki sauce to the turkey and mix to combine.
7. 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.
8. Add the pan of roasted veggies to the turkey and stir until well combined.
9. If desired, serve over rice and top with fresh basil and sesame seeds.