Satay turkey stir-fry recipe

20 April 2017 by
First published: 8 August 2016

Need a quick and healthy dinner? Try this satay turkey stir-fry recipe. It’s made with muscle-repairing protein and vitamin-packed veg – so it’s a great pre- or post-workout meal. In fact, turkey is one of the leanest sources of protein you can eat, plus it’s a great source of zinc, iron, potassium and phosphorus.

Ingredients (serves 2)

3tbsp soy sauce

2tbsp Hi-PRO crunchy peanut butter

1tbsp sweet or hot chilli sauce

1tbsp raw blanched peanuts, roughly chopped

150g egg noodles

2tbsp light olive oil, coconut oil or vegetable oil

400g turkey breast steak, sliced into strips

I medium courgette, julienned or grated

75g baby corn (about 5 corn), sliced lengthways

75g sugar snap peas

½ red pepper, sliced

I small red onion, sliced

2tsp sesame seeds



To make the satay, mix the soy sauce with the Hi-PRO peanut butter, sweet chilli sauce – it will need a thorough mix. Set aside.

Toast the peanuts in a small dry pan for a few minutes until golden, shaking the pan frequently to make sure they don’t burn. Set aside.

Cook the egg noodles in a large pan of boiling water according to packet instructions. Drain and set aside.

Heat one tablespoon of oil in a wok or large deep frying pan and stir-fry the turkey for five minutes until cooked through. Remove to a bowl and keep warm.

Heat the remaining oil in the wok or pan and stir-fry the vegetables for three to four minutes.

Sprinkle in the sesame seeds, return the turkey and the noodles to the wok and then stir in the satay sauce. Heat through and serve with the peanuts sprinkled over the top.

Recipe courtesy of Hi-PRO nutrition

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