If you love the bold flavors of Thai takeout, like me, but want something easier to make and prep at home, this recipe is for you.
This Thai-inspired ground turkey stir fry is based on the traditional dish Pad Kra Pao, a spicy basil stir fry commonly found on street food menus across Thailand. While the original uses holy basil, pork, and bird's eye chilies, our version simplifies things with pantry staples - and swaps in a Power-4 greens blend for convenience and extra nutrients.
The result? A fast, flavorful dish that's perfect for weeknight dinners and meal prep.
Why You'll Love This Recipe
- Ready in under 20 minutes
- High-protein and veggie-packed
- Easy to customize with whatever greens or protein you have
- Perfect for meal prep-pairs well with rice and holds up great in the fridge
- Inspired by Pad Kra Pao, but accessible with grocery store ingredients
Thai-Inspired Stir Fry (Meal Prep Friendly)
Servings: 3-4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1½ teaspoon sugar
- 6 cloves garlic, minced
- ½ red onion, thinly sliced
- 1 lb ground turkey (or chicken, beef, pork, or bison)
- ¼ cup chicken stock
- 1 tablespoon crispy chili oil
- 1 cup B&W Quality Growers Power-4 blend (or any hearty greens)
- Cooked rice, for serving
- Eggs, for serving (fried or soft-boiled recommended)
Instructions
- Make the sauce:
In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and sugar. Set aside. - Cook the aromatics:
Heat a large skillet or wok over medium-high heat. Add a drizzle of oil, then add garlic and onion. Sauté for 1-2 minutes until fragrant. - Cook the protein:
Add the ground turkey. Break it up with a spatula and cook until no longer pink, about 5-7 minutes. - Deglaze and simmer:
Add the sauce and chicken stock. Stir well to coat everything. Let simmer for 2-3 minutes to reduce slightly. - Add the greens:
Stir in the Power-4 blend and chili oil, and cook for 1-2 minutes until just wilted. - Serve it up:
Spoon over steamed rice and top with a fried egg or soft-boiled egg. Garnish with extra greens or chili flakes if desired.
How to Store
- Let cool before storing.
- Refrigerate in airtight containers for up to 4 days.
- Store rice and egg separately if possible for best texture when reheating.
How to Reheat
- Microwave: 60-90 seconds until heated through. Add a splash of water or stock if needed.
- Skillet: Reheat over medium heat with a little oil or broth to refresh the stir fry.
- Work from home: Microwave for 60-90 seconds, while you're cooking your egg. Once both are done, add the egg on top and mix it together. This is what I do. 🙂
Frequently Asked Questions
This recipe is inspired by Pad Kra Pao, a popular Thai basil stir fry. It typically uses holy basil and pork or chicken, but this version simplifies it with grocery store ingredients and a nutrient-dense greens blend.
Absolutely. Ground chicken, pork, beef, or bison all work well here. You can also use tofu or tempeh for a plant-based version.
Fish sauce adds umami depth, but you can substitute with soy sauce and a dash of rice vinegar or Worcestershire sauce if needed.
Yes - swap the rice for cauliflower rice or shredded cabbage.
The stir fry portion freezes well for up to 2 months. Just skip the egg when freezing and cook fresh eggs when serving.
Tired of scrambling for dinner every night?
Make meal prep actually work with our no-fluff, done-for-you meal planning tool.
Try the Workweek Lunch Meal Planner
It'll help you save time, eat better, and stay organized-all without dieting.
👉 Click here to access the planner
Ingredients
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1½ teaspoon sugar
- 6 cloves garlic minced
- ½ red onion thinly sliced
- 1 lb ground turkey or chicken, beef, pork, or bison
- ¼ cup chicken stock
- 1 tablespoon crispy chili oil
- 1 cup Power-4 blend or any hearty greens
- Cooked rice for serving
- Eggs for serving (fried or soft-boiled recommended)
Instructions
Make the sauce:
- In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and sugar. Set aside.
Cook the aromatics:
- Heat a large skillet or wok over medium-high heat. Add a drizzle of oil, then add garlic and onion. Sauté for 1-2 minutes until fragrant.
Cook the protein:
- Add the ground turkey. Break it up with a spatula and cook until no longer pink, about 5-7 minutes.
Deglaze and simmer:
- Add the sauce and chicken stock. Stir well to coat everything. Let simmer for 2-3 minutes to reduce slightly.
Add the greens:
- Stir in the Power-4 blend and cook for 1-2 minutes until just wilted.
Serve it up:
- Spoon over steamed rice and top with a fried egg or soft-boiled egg. Garnish with extra greens or chili flakes if desired.
Leave a Reply