Turkey Veggie stir fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 282.8
  • Total Fat: 18.9 g
  • Cholesterol: 33.8 mg
  • Sodium: 608.8 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 12.8 g

View full nutritional breakdown of Turkey Veggie stir fry calories by ingredient
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everything can be substituted to taste... everything can be substituted to taste...
Number of Servings: 4


    Turkey breast
    Snap Peas
    Olive Oil


This recipe makes about 4 servings and can be substituted to taste. It was originated last night by combining ingredients I happened to have and it was great.

Boil water for pasta (add pasta when it is ready, this will cook while you stir-fry the other ingredients)

Chop veggies and put off the the side.

Take your raw turkey breasts and cut into cubes 1/2" - 1" sized cubes

Coat the bottom of your wok with olive oil and allow to heat up. Then add the turkey breast cubes. Make sure to move the cubes around for even cooking.

Once turkey looks as though it has cooked all the way through, add in veggies. you make need to add a little more oil to keep the wok coated, but be sure to keep everything moving! For more well done veggies, you can also cover the wok.

Once veggies have turned bright green, add a little balsamic vinegar and garlic and continue to toss. (After about 10-13 minutes).

Once pasta is cooked, drain it and add plain pasta to the wok. Dab on a bit more oil and vinegar and continue to stir and toss everything (pasta, turkey, and veggies, all together). Once adequately mixed, remove from heat and serve! Delicious!

Number of Servings: 4

Recipe submitted by SparkPeople user MSMOESY.

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Member Ratings For This Recipe

  • This is delicious! Was looking for a way to use leftover roasted turkey and decided to try this recipe. Added 1/4 sweet onion, otherwise followed the recipe (except my turkey was already cooked.) Loved the flavor the oil and vinegar gave the dish. A good change from the usual Asian flavors. - 11/25/12

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