Go Back
+ servings
You'll love this Thai basil turkey veggie skillet. www.lillieeatsandtells.com
Print Recipe
5 from 6 votes

Thai Basil Turkey Veggie Skillet

All of your favorite Thai flavors in one skillet. Serve over rice or cauliflower rice if you're tracking macros.
Prep Time10 minutes
Cook Time15 minutes
Course: one dish meal
Cuisine: Thai
Keyword: bell peppers, edamame, ground turkey, Thai, zucchini
Servings: 5 servings
Calories: 212kcal
Author: Lillie


  • 1.5 lb 93/7 *organic Fulton Farms ground turkey 671 g
  • 1 Tbsp garlic powder
  • 2 tsp kosher salt
  • ¼ tsp red pepper flakes
  • 4 tsp chili garlic sauce
  • 4 frozen cubes of ginger or a heaping Tbsp minced fresh ginger
  • 2 cups zucchini chopped small (210 g)
  • 2 cups bell peppers any color, chopped or sliced thin (250 g)
  • 5 oz or about 1 cup fresh or frozen shelled edamame 142 g
  • ¼ cup fresh basil chopped (10 g)


  • Heat a skillet over high heat. Spray with a mist of olive oil spray. Add ground turkey and let it sit undisturbed for a minute or two. Add the garlic powder, salt, and red pepper flakes and break up the meat. Crumble and cook. I love using one one of these tools to crumble my ground meats.
  • Add chili garlic sauce, ginger, zucchini, and bell peppers to the ground turkey and cook for about two minutes. Add edamame and cook for one more minute. Toss in fresh basil. Serve over rice or cauliflower rice. Or wrap up in lettuce leaves with a little sriracha and avocado! So good.


MFP: "Lillie Eats and Tells Thai Basil Turkey Veggie Skillet"


Serving: 229g | Calories: 212kcal | Carbohydrates: 8g | Protein: 32g | Fat: 6g | Fiber: 3g