This Turkey Mushroom Stir Fry is one of the ways you can prepare turkey! It’s made with turkey, mushrooms of your choice, scallions and more. Sometimes I add some dried red chili peppers to add an extra kick too!

Types of Mushroom to use

There are plenty of different types of mushrooms out there to choose from, so I just wanted to give you some ideas:

White button mushrooms are most commonly used in the States because they’re so easy to find. Slice these up for this recipe if they are on the larger side. If they are small caps, you could actually just cook them without slicing. Or you can halve them too.

Cremino mushrooms (aka baby portobello mushrooms) are pretty interchangeable with white button mushrooms when it comes to cooking them, other than the brown color. They are actually Portobello mushrooms that were harvested prior to full maturity!

Shiitake mushrooms is a wonderful option for this dish too! If you are using fresh shiitake mushrooms (which you usually can find in your local Asian supermarket), then you will want to slice them in to thinner pieces.

If you want to learn more about various types of mushrooms, check out my post all about mushrooms here!

Turkey vs Chicken

You might be wondering why turkey? And not chicken? Well, to be honest, it’s because I had some turkey breast left in the fridge from another recipe I was making! You can totally make Chicken Mushroom Stir Fry if you’d like!

However, I will tell you there are differences between turkey and chicken:

Size: Turkeys are way bigger! The turkey is 10-15 lbs heavier than the chicken. Of course when you’re buying it you can dictate how many lbs you are buying though.
Availability: Obviously chickens are a LOT easier to find in stores. They are in pretty much all stores, and sometimes you only see turkeys around holiday seasons.
Nutrition: Turkey may be the winner here. Turkeys are more lean than chickens and it has lower calories, fat, and sodium than chicken breasts. It also contains more zinc, iron, and vitamin B12 than chicken. One interesting thing though is that dark cuts from turkeys and chickens actually are pretty similar when it comes to nutrition.
Taste / Texture: Chicken may be the winner here as it tends to be juicier and more tender compared to turkey. Turkey’s texture is a little tougher than chicken too – but that slightly depends on cooking method too. I guess there is a reason why Chicken is so popular in cuisines across the world!
Cost: Turkeys are usually more expensive per lb than chicken as there’s just not as many of them.

Chili sauce

You can add a kick to this dish with some spicy chili sauce! There’s lots of different ones out there, this time around I used this Garlic Chili Paste:

However, I highly recommend Chili bean paste (aka Doubanjiang):

How to make Turkey Mushroom Stir Fry

First, gather your ingredients:

Marinade:
- 1 tsp cornstarch
- 1/4 cup light soy sauce
- 1 tsp sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey
Stir Fry
- 3 cloves of garlic, minced
- 1 lb turkey breast, cut in to bite size pieces
- 2 tbsp vegetable oil, separated
- 8 oz mushrooms, sliced to smaller pieces as needed
- 1 green onion, chopped
- Salt, to taste
- (optional) 1 tsp chili sauce

Cut the turkey in to bite sized pieces. In a mixing bowl, combine turkey with marinade ingredients and set aside. Let it marinade for at the very least 15 minutes. You can marinate up to overnight, but place in fridge if marinating over 30 mins Also slice the mushrooms.

When ready to cook, in a wok or cooking pan, heat up 1 tbsp vegetable oil along with garlic. Stir-fry for about 30 seconds. Then, add the turkey and stir-fry until the meat is slightly browned (about 2-3 mins).

Add the mushrooms and greens onions, and stir-fry for about 3 minutes.

Then add salt to taste, stir to mix well. If you decided to add chilli sauce, add it now.

Remove from heat and serve!

Yield: 4 servings

Turkey Mushroom Stir Fry

Name: Turkey Mushroom Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tsp cornstarch; 1/4 cup light soy sauce; 1 tsp sesame oil; 1 tablespoon rice wine vinegar; 2 teaspoons honey; 3 cloves of garlic, minced; 1 lb turkey breast, cut in to bite size pieces; 2 tbsp vegetable oil, separated; 8 oz mushrooms, sliced to smaller pieces as needed; 1 green onion, chopped; Salt, to taste; (optional) 1 tsp chili sauce

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Marinade:

1 tsp cornstarch
1/4 cup light soy sauce
1 tsp sesame oil
1 tablespoon rice wine vinegar
2 teaspoons honey

Stir Fry

3 cloves of garlic, minced
1 lb turkey breast, cut in to bite size pieces
2 tbsp vegetable oil, separated
8 oz mushrooms, sliced to smaller pieces as needed
1 green onion, chopped
Salt, to taste
(optional) 1 tsp chili sauce

Instructions

Cut the turkey in to bite sized pieces. In a mixing bowl, combine turkey with marinade ingredients and set aside. Let it marinade for at the very least 15 minutes. You can marinate up to overnight, but place in fridge if marinating over 30 mins Also slice the mushrooms.
When ready to cook, in a wok or cooking pan, heat up 1 tbsp vegetable oil along with garlic. Stir-fry for about 30 seconds. Then, add the turkey and stir-fry until the meat is slightly browned (about 2-3 mins).
Add the mushrooms and greens onions, and stir-fry for about 3 minutes.
Then add salt to taste, stir to mix well. If you decided to add chilli sauce, add it now.
Remove from heat and serve!

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 283Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 91mgSodium: 1372mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 37g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.