Teriyaki Turkey Stir Fry



A stir fry is another way great way to use up that Thanksgiving turkey and incorporate turkey stock. This recipe is gluten free and tinnitus friendly for Jim. (Meaning this meal doesn’t cause his ears to ring.)

A friend suggested I share where I get my recipes. For the most part, I am creating them myself due to Jim’s food sensitivities. Cooking from scratch enables me to avoid feeding him foods that bother his ears. But when I am copying someone else’s recipes, or adapting mine from theirs, I will be sure to give credit where credit’s due!

Teriyaki Turkey Stir Fry                                                                Serves 4


3/4 cup brown rice

2 cups turkey broth

6 tbsps. olive oil (I use vegetable oil for Jim.) Divided into 4 and 2 tbsps.

6 tbsps. brown sugar

4 tbsps. liquid aminos (If you haven’t read up on this soy alternative, I would highly recommend you check it out.)

1 minced garlic clove

2 tbsps. coconut oil (Again, vegetable oil for Jim.)

1/2 cup diced onions

1/2 cup diced celery

2 handfuls of fresh green beans

1 cup diced cooked turkey


  1. Prepare rice by bringing the stock and rice to a boil. Turn heat to simmer and let the rice absorb the liquid for about 50 minutes. Go longer if needed. Once liquid is absorbed into the rice, turn off the heat, take off the hot burner, and let the rice sit for 10 minutes. This will help the rice get fluffy, although brown rice gets gummy quite easily. Go here for some good rice cooking tips.
  2. While rice is simmering, dice turkey, onions, and celery. Cut green beans into thirds.
  3. Prepare teriyaki sauce. Whisk together 4 tbsps. of the vegetable oil with the brown sugar, aminos, and garlic. Set aside 1/4 cup of sauce..
  4. Place diced turkey in the rest of the teriyaki sauce, cover, and put in fridge.
  5. On medium to medium high heat, heat 2 tbsps. oil in large sauté pan. I personally like my ceramic cast iron.
  6. Stir fry, (mixing constantly), the onions, green beans, and celery until green beans are tender, but still crunchy, about 5 minutes. Carrots would add good color and crunch as well, but they’re on Jim’s forbidden list.
  7. Add the diced turkey. Stir fry until turkey is thoroughly heated, about 3 minutes.
  8. Set pan aside until rice is done.
  9. Add rice to the pan. Stir in rest of the teriyaki sauce. Heat until hot, stirring constantly.

Hooray for another opportunity to use up some pantry and freezer items. I’m finally down to my last bag of rice and one turkey wing. Maybe for the new year I’ll be able to “start fresh” with an empty pantry to fill. (Probably not.)






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