Heat cooking oil in a large skillet over medium-high heat. Add ground turkey and cook for 6-7 minutes, while breaking into bits. Add minced garlic to the turkey and continue to cook until the turkey is no longer pink.
Add 4 cups of frozen stir fry vegetables along with 1/2 cup of water into the skillet with the turkey. Cover with a lid and continue to simmer and steam on medium to high heat for about 10 minutes (until veggies are cooked). Make sure to stir occasionally to prevent burning.
At the same time as cooking the turkey and the veggies, I usually take the opportunity to prepare the teriyaki sauce.
In a medium-size cooking pot add the remaining 1/4 cup of water, along with the soy sauce, honey, brown sugar, vinegar (balsamic or red wine) and ginger. Bring to a boil and cook for 1-2 minutes to dissolve the honey and brown sugar. Stir frequently with a whisk. In a small separate bowl mix together cornstarch and 2 tablespoons of cold water. Add the cornstarch and water mixture to the soy sauce mixture. Cook on high for 1-2 minutes while stirring until sauce thickens.
Once the sauce is thick and your turkey and vegetable mixture is done cooking, add the sauce to the turkey and vegetables in the skillet. Stir till turkey and vegetables are coated with the sauce. Simmer together until remaining sauce is a desired thicked (usually only 1-2 more minutes).
Serve the teriyaki turkey mixture over rice, noodles, or use as filler in lettuce wraps. Garnish with green onions, sesame seeds and peanuts!
Serving Size dishes
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.