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Photo of Turkey and lemongrass stir fry by WW

Turkey and lemongrass stir fry

1 - 3
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Just like red meat, turkey is a good source of zinc and vitamin B12.


Reduced salt soy sauce

1½ tbs

Lime juice

1 tbs

Brown sugar

2 tsp

Sunflower oil

2 tsp, or canola variety

Turkey breast mince

500 g

Red onion

1 medium, finely chopped

Fresh lemongrass

1 piece(s), finely chopped

Fresh red chilli

1 whole, finely chopped, plus extra slices to garnish

Sugar snap peas

150 g

Snow peas

200 g


175 g, (1x175g packet), curly variety, sliced


  1. Combine the soy sauce, lime juice and sugar in a small bowl. Set aside.
  2. Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry the mince, breaking up lumps with a wooden spoon, for 2-3 minutes or until golden. Transfer to a bowl and set aside.
  3. Heat the remaining oil in the wok over high heat. Stir-fry the onion for 2 minutes or until golden. Add the lemongrass and chilli and stir-fry for 30 seconds or until fragrant. Add the sugar snap peas and snow peas and stir-fry for 3 minutes or until almost tender. Add the kale and stir-fry for 1 minute or until just wilted.
  4. Return the turkey to the wok with the reserved sauce mixture and stir-fry until hot. Serve immediately with the extra chilli, if desired.


SERVING SUGGESTION: Steamed basmati rice. TIP: You can substitute the packet of curly kale with 1 bunch kale, trimmed, leaves coarsely chopped.