Chicken Veggie Rice Stirfry

For my second recipe, I made a turkey/rice/veggie stir-fry using 99% lean ground turkey and every vegetable I could find in my fridge.  I found the recipe online.

Overall, I think it turned out well and I would make this again.  It is a very versatile dish that would be easy to substitute ingredients and use whatever you have on hand.  This would be a good go to dish anytime you’re looking to clean out your fridge.  For my vegetables, I used red peppers, carrots, mushrooms, celery, broccoli, and shallots.

I added some red pepper flakes to the ground turkey, as the recipe seemed like it was going to be a little bland, particularly because I was using such lean ground turkey.  I also added soy sauce and sriracha to give more of a fried rice flavor.  Because I used 90 second microwave brown rice, I’m not sure that the last step of adding the chicken broth and simmering was necessary.

The other mistake I made was not incorporating the fennel seeds while browning the ground turkey.  I forgot to add them and ended up adding them close to the end.  This made the fennel taste a little too pronounced.  I would probably reduce the amount of fennel seeds the next time around.


    • 1 lb ground turkey
    • 1 teaspoon fennel seed (optional)
    • 1/8-1/4 teaspoon Lawry’s Seasoned Salt
    • 1 cup regular long grain rice
    • 1 stalk celery, diced
    • 1 green pepper, diced
    • 2 small carrots, diced
    • 1 small onion, diced
    • 1 (13 3/4 ounce) cans chicken broth
    • vegetable oil cooking spray


  1. Sprinkle the seasoned salt and (if using) fennel seed over the ground turkey. Mix well.
  2. Spray large skillet with vegetable spray and place turkey mixture in pan. Over medium-high heat cook and stir Turkey until browned; drain well. While the Turkey is draining add the vegetables to the hot pan and saute for about 5 minutes. Add the Turkey back into the pan and mix. Sprinkle rice over mixture and pour in Chicken broth. When broth comes to a boil reduce heat, cover and simmer for approx 20-30 minutes, stirring occasionally until liquid is absorbed. When the rice is cooked if there is still too much liquid in the pan remove cover, increase the heat and continue cooking until all liquid is absorbed.

2 thoughts on “Chicken Veggie Rice Stirfry

  1. steenerikson says:

    Looks great! I especially like the idea of cleaning out the vegetable tray and throwing it all in the stir-fry! Thanks for sharing the recipe.


  2. RobinS says:

    Quite the nourishing dish with the food you had on hand!
    I think if you had added the fennel to the dish with regular brown rice and the broth, the flavor of the fennel would have mellowed quite a bit.
    Thanks for the post!


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