This Peanut Turkey Stir Fry Meal Prep Takes Almost No Effort to Cook

Prepare enough rice to yield 3¾ cups (563g) of cooked rice. 1 cup of dry rice will make between 2-3 cups of dry rice depending on what kind you use. I used 240g of calrose rice.

Add ¼ cup (56g) of peanut butter and ¼ cup (84g) honey to a bowl and microwave it for a few seconds to make it easier to stir. NOTE: If you use a peanut butter that already has sugar in it, you may want to use 1 tbsp less of honey. The peanut butter I use is made of just peanuts and salt.

Then add in the soy sauce, cooking wine, sesame oil, and red pepper flakes. Stir to incorporate.

Heat a large skillet over medium high heat and add in 1 tbsp of oil. Add in your turkey and brown on both sides to cook.

While the turkey is cooking, add 1½lbs of the frozen stir fry vegetables to a large microwave safe bowl and thaw in the microwave. Frozen vegetables tend to hold a lot of excess water so thawing them out will help to draw this out before adding to the stir fry.

Once the vegetables are heated through, drain away all of the water in the bottom of the bowl.

When the turkey is about 90% of the way cooked, it is time to add in the vegetables. If there is water remaining in the bottom of the skillet from cooking the turkey, you will want to spoon it out or boil it off.

Next, you can dump in the vegetables and stir fry with the turkey to finish the cooking process. Cook for 1-2 minutes then pour in your sauce and stir to incorporate.

Once the sauce thickens up, the stir fry is finished.

This recipe makes 5 servings. Each dish gets ¾ cup (112g) of cooked rice and the stir fry can be divided evenly 5 ways. This meal will last for up to 5 days in the fridge.

Equipment Needed

Spice Level:

Dietary