Description
This turkey teriyaki stir-fry is the perfect way to eat up those Thanksgiving turkey leftovers! A healthy dose of stir-fry veggies is mixed in with a simple warm teriyaki glaze and then spooned over al dente rice noodles for a quick and tasty meal!
Ingredients
Units
Scale
- One 10-12 oz . package of gluten-free pasta
- 2 tablespoon ghee
- 3-4 cups stir-fried veggies
- 2 teaspoons minced garlic, divided
- salt and pepper to taste
- 2 cups of leftover cooked turkey meat
- 1/2 cup water
- 1/4 cup liquid coconut aminos
- 2 tablespoons cornstarch + 2 tablespoons warm water
- 1/8 teaspoon ground ginger
Instructions
- Cook pasta according to the package directions.
- While the pasta is cooking, melt the ghee in a large skillet over medium heat. Add the veggies, 1 teaspoon minced garlic, and salt and pepper, and saute until slightly tender and bright, about 2-3 minutes. Then add in the cooked turkey meat. Cook for about 4-5 minutes or until the vegetables are fully tender and the turkey meat is heated fully through.
- While the veggies are sauteing, make your teriyaki sauce by combining the water, coconut sugar (optional), liquid aminos, cornstarch + water, honey, ground ginger, and 1 teaspoon of minced garlic together in a medium mixing bowl.
- Once the skillet with the vegetable and turkey mix is completed, pour the teriyaki sauce over the skillet and stir to mix well. When the sauce starts to thicken remove the skillet from the heat (about 2-3 minutes).
- Place the noodles in bowls and spoon the saucy turkey teriyaki stir-fry on top of the noodles and enjoy!
Notes
Add ⅓ cup coconut sugar and 1 tablespoon honey for more sweetness (not whole30 compliant)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 747
- Sugar: 4.7 g
- Sodium: 78 mg
- Fat: 20.6 g
- Saturated Fat: 8.9 g
- Carbohydrates: 95 g
- Fiber: 12.8 g
- Protein: 40 g
- Cholesterol: 98 mg