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Asian Ground Turkey and Green Bean Stir-Fry

    A quick and easy gluten-free and healthy Asian stir-fry recipe with green beans, ground turkey, ginger and hoisin. On the table in 30 minutes or less.

    Szechuan Ground Turkey and Green Beans in a pan

    Green bean season is right around the corner and I am pretty thrilled! Of course, they are great on their own, stewed with tomatoes or roasted with bacon, but today I’ve decided to add them to a quick and easy 20-minute stir-fry recipe with ground turkey. Not a turkey fan? Try my Chicken and Green Bean Stir-Fry recipe instead.

    Szechuan Ground Turkey and Green Beans a healthy Asian dinner recipe

    Ground turkey probably isn’t the first type of meat you think of when making a stir-fry but I’d like to suggest you give it a try. Spicy chili-garlic paste is combined with sweet hoisin, fresh ginger and plenty of garlic to create a delicious and healthy dinner unlike any other.

    Szechuan Ground Turkey and Green Beans closeup HR

    Of course, if you don’t have ground turkey you can easily swap in chicken, shrimp or tofu. No green beans? Try broccoli, peas, cauliflower or zucchini. Let your farm stand be your guide.

    The best part? It makes fabulous leftovers and actually tastes even better the next day! Serve with brown rice and dinner is done in under 20 minutes.


    Your fork is waiting.

    Szechuan Ground Turkey and Green Beans a healthy Asian dinner recipe 1

    Asian Ground Turkey and Green Bean Stir-Fry

    4.45 stars average
    A quick and easy gluten free and healthy Asian stir-fry recipe with green beans, ground turkey, ginger and hoisin. On the table in 30 minutes or less.
    PREP: 10 mins
    COOK: 15 mins
    TOTAL: 25 mins
    Servings: 4


    • 1 pound ground turkey
    • 3 cloves garlic (grated)
    • 2 tablespoons ginger (grated)
    • 1 pound green beans (trimmed)
    • ½ cup chicken broth
    • 3 tablespoons soy sauce (low sodium)
    • 2 tablespoons rice wine vinegar
    • 1 tablespoon corn starch
    • 1 tablespoon hoisin sauce
    • 1 teaspoon chili garlic paste (more or less to taste)
    • 8 ounces water chestnuts (sliced)
    • 2 teaspoons sesame oil


    • Pre-heat a large wok or deep pan over high heat and spray with non-stick spray.
    • Add ground turkey, garlic and ginger.
    • Using a potato masher or wooden spoon, break down the turkey and cook until browned. (Don’t be afraid of color! Brown = flavor. Move away from the pan for a minute – it’s ok, really!)
    • In a small bowl, whisk together chicken broth, corn starch, soy, hoisin, rice vinegar and chili garlic paste; set aside.
    • Once turkey is browned and bits and pieces are sticking to the pan, add in green beans and broth/soy mixture.
    • Saute 3-4 minutes then add water chestnuts and sesame oil.
    • Cook an additional minute or two then serve. Great with brown rice.


    Excellent source of Vitamin C
    To keep Gluten Free replace soy sauce with Tamari.


    Serving: 1.5cupsCalories: 211kcalCarbohydrates: 16.5gProtein: 31gFat: 3gSaturated Fat: 0.3gCholesterol: 70mgSodium: 640mgFiber: 3.8g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    See more of my Asian recipes on my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. Hi! I plan on making this tonight with some of the fresh green beans I got from the Dutch Market. The recipe says green beans trimmed, so does that mean we don’t have to blanch or cook them prior? Just wasn’t sure if they would be cooking long enough to make them tender. Thanks! Can’t wait to try this! :)

    2. Love this…..making it tonight for the first time. Only problem….I can’t seem to get it spicy enough LOL

    3. Awesome! I didn’t have hoisin sauce and it was still outstanding! One of the best recipes I’ve come across. Thank you!

    4. I just tried this – very good, and dead simple. I was afraid it would be too bland, because I like bold dishes, but this one had plenty of flavor. I substituted a bag of frozen, mixed veggies for the green beans, omitted the water chestnuts (didn’t have any) and used regular vinegar. Thanks for the recipe!!

    5. I made this tonight, with fresh hoisin and chili paste and OMGoodness, it is sooooooo yummy! I don’t have sesame oil, so used canola instead.
      I haven’t done it as directed, so I can’t comment on the difference.

      1. Oh I’m so glad to hear that Natalie!! And funny enough, it’s on our meal plan this week as well. :) Let me know if you try any other recipes!!

    6. Made this last night with ground pork we had in the freezer. Delicious and easy, too! Not too spicy for my 5 year old either. Kids did ask me to make the green beans softer next time. Will probably steam them for a couple of minutes before adding to the wok.

    7. I just made this and it is delicious! I happened to have some well cooked cauliflower and I heated that up and mashed it up and pretended it was rice and wow was it good! No carb dinner!

    8. Found on Pinterest, looking for something to do with ground turkey, I made this tonight. I was super impressed by how quickly it came together (LOVED the tip about the potato masher with the turkey, that was awesome!), and then even more impressed at how yummy and fresh it was. It will definitely be a staple in my repertoire! Thanks, I’m excited to try your other recipes!

    9. Look delicious. Can Sriracha be used instead of “chili garlic paste”? Where do you find chili garlic paste (brand?)?.
      Thanks for such a quick, easy and healthy recipe, I cannot wait to try it!

      1. Hi Julie! I just added a link to the chili garlic paste so that you can now find it right on Amazon! Otherwise, you can find it in most major grocery stores or Asian markets. If you can’t get your hands on it, I would skip it and just add sriracha before serving (or serve it with sriracha on the table.) Hope that helps! Enjoy!!

    10. Made this tonight. I like it. Didn’t have the chestnuts, but don’t think it made a diff. I added a tiny but of sugar. Will make again for sure.

    11. Delicious! Hubby and I are doing our best to eat healthier. This one got a “that was delicious – we could eat like that all the time!” Recipe is a must try!

      1. We make this all the time and as you can probably understand as a food blogger, I don’t make a lot of the same meals over and over. Let me know what you think!! Feel free to dial up the spice if your family can handle. :) Enjoy!!!

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