Spicy Sriracha Ground Turkey Stir-Fry with Peanuts and Jasmine Rice

This spicy-sweet ground turkey stir-fry is the perfect weeknight dinner when you’re craving bold flavors without spending hours in the kitchen. Tender turkey is simmered in a tangy sriracha and katsu sauce, then tossed with crisp green beans, bell pepper and onion. A handful of crunchy peanuts adds texture, while fluffy jasmine rice soaks up every drop of the delicious sauce.

Ready in just 30 minutes from start to finish, this one-pan meal is as convenient as it is satisfying. It’s a great way to shake up your stir-fry routine with a protein and veggie combo that’s anything but boring.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the vegetables: Trim the ends of the green beans and cut into 1-inch pieces. Dice the onion. Core and dice the bell pepper. Thinly slice the scallions, separating white and green parts.
3. In a small bowl, whisk together the katsu sauce and sriracha. Set aside.
4. Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add the ground turkey, season with salt and pepper and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
5. In the same skillet, add a drizzle more oil if needed. Add the white parts of the scallions, onion and bell pepper. Cook for 2-3 minutes until softened. Add the green beans and cook for another 2-3 minutes until bright green and tender-crisp.
6. Return the cooked turkey to the skillet. Pour the sauce mixture over everything and stir to coat. Cook for 1-2 minutes until the sauce is slightly thickened and everything is heated through.
7. Remove from heat. Stir in the peanuts and the green parts of the scallions. Serve immediately over the cooked jasmine rice.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken, pork or beef would work well. For a vegetarian option, try crumbled tofu or tempeh.

What can I substitute for katsu sauce?

Katsu sauce is a tangy-sweet Japanese sauce. You can substitute with a mix of 2 tablespoons soy sauce, 1 tablespoon ketchup, 1 tablespoon Worcestershire sauce and 1 teaspoon sugar.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.