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Under 30 Minutes

Spicy Turkey Thighs and Bacon Stir-Fry


A turkey's dark meat is more succulent than the white, it tastes wonderful, and just two thighs will feed four people. A less-expensive alternative to ground turkey, they easily take to a variety of seasonings. They're as delicious in a chili or a mole as they are in a stir-fry. If you prefer white meat, use an equal amount of boneless, skinless turkey breast.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 1 cup long-grain white rice
  • 1 large egg white
  • 1 tablespoon cornstarch
  • 1 1/2 pounds boneless, skinless turkey thighs (about 2), thinly sliced
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon chili sauce, such as sambal oelek
  • 5 slices thick-cut bacon, cut into 1 1/2-inch pieces
  • 1-inch piece fresh ginger, peeled and cut into matchsticks
  • 2 bell peppers (any color), stemmed, seeded, and cut into 1-inch pieces
  • 1 bunch scallions, trimmed and cut into 1 1/2-inch pieces


  1. Cook rice according to package instructions. In a large bowl, whisk together egg white and cornstarch until combined. Add turkey and toss to coat. In a small bowl, whisk together soy sauce, brown sugar, and chili sauce.

  2. Heat a wok or large skillet over high. Add bacon and cook, stirring, until browned and crisp, about 7 minutes. Add turkey mixture and ginger and stir until turkey begins to brown at edges, about 3 minutes. Add bell peppers and scallions and stir until crisp-tender, about 3 minutes. Add soy sauce mixture and cook, stirring, until sauce is thick enough to coat turkey and vegetables, about 2 minutes. Serve over rice.

Cook's Notes

Double Duty: Coating the meat in a mixture of cornstarch and egg white keeps it juicy. The coating also helps thicken the sauce, giving it the body it needs to coat the meat and vegetables.

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