This turkey teriyaki stir-fry is the perfect way to eat up those Thanksgiving turkey leftovers! A healthy dose of stir-fry veggies are mixed in with a simple warm teriyaki glaze and then spooned over al dente rice noodles for a quick and tasty meal!
I know that this past week I have been obsessed with leftover Thanksgiving turkey recipes. There was the pumpkin sage turkey meatballs, the leftover turkey lemon garlic soup, the paleo leftover turkey sweet potato frittata, and on wednesday there will be the leftover turkey and cheese hot pockets recipe that you can’t miss.
I’m just obsessively trying to find tasty ways to eat up those Thanksgiving feast leftovers of yours because if you are anything like me… you will have too many leftovers and not enough patience to eat one more turkey sandwich.
So today I am talking all about the leftover turkey teriyaki stir-fry.
Give yourself 15 minutes from start-to-finish.
Grab your leftover Thanksgiving turkey and some stir-fry veggies (or even veggies leftover from your Thanksgiving feast!), boil some water for those rice noodles, and make up your quick and sticky teriyaki sauce.
Turkey teriyaki stir-fry tips:
- I like to use rice noodles for this recipe because they cook in 3-5 minutes and they are lighter in texture than regular noodles. Gives the dish a fun feel. But you can use whichever noodle you have on hand. The pasta tastes amazing covered in this glaze no matter what noodle you choose.
- Use whichever vegetables you have on hand too. I went to the store and bought freshly chopped stir-fry veggie mix but you can use whatever veggies you like, just make sure you chop them and they cook to at least “slightly tender”.
- I used liquid aminos but you can use GF soy sauce instead.
- What if you don’t have leftover cooked turkey meat? You can use any cooked meat in replace of the turkey, just make sure to fully cook the meat according to package instructions.
- 1 10-12 oz . package of GF pasta
- 2 TBSP butter
- 3-4 cups stir-fry veggies
- 2 tsp minced garlic, divided
- salt and pepper to taste
- 2 cups leftover cooked turkey meat
- 1/2 cup water
- 1/3 cup coconut sugar
- 1/4 cup liquid aminos
- 2 TBSP cornstarch + 2 TBSP warm water
- 1 TBSP honey
- 1/8 tsp ground ginger
- Cook pasta according to recipe directions.
- While pasta is cooking, melt the butter in a large skillet over medium heat. Add the veggies, 1 tsp minced garlic, and salt and pepper, and saute until slightly tender and bright, about 2-3 minutes. Then add in the cooked turkey meat. Cook for about 4-5 minutes or until the vegetables are fully tender and the turkey meat is heated fully through.
- While the veggies are sauteing, make your teriyaki sauce by combining the water, coconut sugar, liquid aminos, cornstarch + water, honey, ground ginger, and 1 tsp minced garlic together in a medium mixing bowl.
- Once the skillet with the vegetable and turkey mix is completed, pour the teriyaki sauce over the skillet and stir to mix well. When the sauce starts to thicken remove the skillet from the heat (about 2-3 minutes).
- Place the noodles in bowls and spoon the saucy turkey teriyaki stir-fry over top the noodles and enjoy!