Turkey and Green Beans Stir-Fry

We adapted this recipe from Slender Kitchen, removing the spice factor and using a few different ingredients. This was a fast and easy mid-week dinner that made an easy leftover lunch to bring to work the next day. We served the stir-fry with a delicious Swiss Chard recipe and a scoop of fresh Roasted Tomato sauce (made by roasting plum tomatoes and blending them up with extra virgin olive oil, a bit of Kosher salt, and freshly ground black pepper).

Turkey and Green Beans Stir-Fry

This is a fast and easy mid-week dinner; we served the ground turkey and green beans with Swiss Chard. You could use ground pork, chicken, or beef; or make this vegan with tempeh or firm tofu.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: dairy-free, sugar-free, wheat-free, Whole 30, Whole Life Challenge
Servings: 6
Calories: 301kcal


  • 4 tsp coconut oil
  • 1 tbsp sesame oil
  • 2 tbsp fresh ginger minced
  • 1 lb ground turkey breast
  • 1/2 lb ground turkey thigh
  • 4 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • Kosher salt to taste
  • freshly ground black pepper to taste


  • Preheat your oven to broil. Toss the green beans with 2 teaspoons of coconut oil. Lay them flat on a baking sheet covered in aluminum foil. Broil the beans until tender and beginning to char, about 6-8 minutes.
  • Heat the remaining coconut oil and sesame oil over medium high heat in a non-stick skillet. Add the ground turkey, fresh ginger, Kosher salt, and freshly ground black pepper. Stir occasionally, browning turkey until it's fully cooked.
  • Add the green beans to the pan and stir; then add the coconut aminos and vinegar. Cook for 1 minute; remove from heat and serve. Enjoy!


Thanks to Slender Kitchen for this recipe inspiration! We subbed in coconut aminos for soy sauce, and apple cider vinegar for rice vinegar. The coconut aminos introduce a little sweetness that you don’t get with soy sauce.

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