Photo of Thai Turkey and Broccoli Stir-Fry by WW

Thai Turkey and Broccoli Stir-Fry

Total Time
30 min
20 min
10 min
Serve this recipe over brown rice or with large Bibb lettuce leaves to make lettuce wraps.


Low sodium soy sauce

3 Tbsp

Fresh lime juice

2 Tbsp

Fish sauce

1 Tbsp

Packed brown sugar

1 Tbsp

Canola oil

1½ tsp

Uncooked boneless skinless turkey breast

1 pound(s), cutlets, cut into 1/2-inch cubes

Uncooked shallot(s)

1 medium, finely chopped

Jalapeño pepper(s)

1 medium, seeded and minced

Uncooked broccoli

¾ pound(s), stems trimmed and sliced and tops cut into small florets


½ cup(s)

Shredded carrot(s)

1 cup(s)


cup(s), chopped fresh

Unsalted dry roasted peanuts

2 Tbsp, chopped


  1. Stir together soy sauce, lime juice, fish sauce, and brown sugar in small bowl.
  2. Heat 1 teaspoon of oil in large nonstick skillet over medium heat. Add turkey and cook, stirring constantly, until no longer pink, about 2 minutes. Transfer turkey to plate. Add remaining 1/2 teaspoon oil to skillet. Add shallot and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Add to turkey on plate.
  3. Add broccoli and water to skillet. Cook, stirring often, until broccoli is crisp-tender and water evaporates, about 3 minutes. Add carrot, turkey mixture, and soy sauce mixture to skillet. Cook, stirring often, until turkey is heated through, about 2 minutes. Remove skillet from heat and stir in cilantro. Sprinkle with peanuts and serve.
  4. Serving size: 1 1/2 cups