Turkey Stir Fry
A quick and easy family meal with turkey, vegetables and soy sauce.
Allergens: contains soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 25g carbs · 10g sugars · 5g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Turkey minceuse 500g | £4.00500g · £0.80 per 100g | 2 × £3.50250g · £1.40 per 100g |
| Carrotspack 500g · use 2 carrots | £0.55£0.11 per 100g | £0.44 |
| Cherry tomatoesuse 200g | £1.00300g · £0.33 per 100g | £0.89200g |
| Onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Frozen mixed vegetablesuse 200g | £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Sweetcornuse 1 tin | £1.294 pack · £0.32 each | £0.90600g · £0.15 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Basket total (full packs) | £10.09 | £12.28 |
| Cost of what this recipe uses | £8.26 | £9.87 |
| Per serving | £2.06 | £2.47 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Finely chop the onion and spring onion. Peel and slice the carrots into thin rounds. Halve the cherry tomatoes. Drain the sweetcorn and chopped tomatoes from their tins. Season the turkey mince with salt and black pepper.
- Heat a large frying pan over medium heat and add 1 tbsp vegetable oil. Add the turkey mince and cook for 5-7 minutes, breaking it up with a spoon until browned. Remove from the pan and set aside.
- In the same pan, add another 1 tbsp vegetable oil. Add the onion and carrots, and cook for 5 minutes until softened. Add the cherry tomatoes, sweetcorn, and frozen mixed vegetables, and cook for another 5 minutes until the vegetables are tender.
- Return the turkey mince to the pan and add the chopped tomatoes. Stir well to combine. Cook for 5 minutes, stirring occasionally, until the sauce has thickened.
- Season the stir fry with salt and black pepper to taste. Add a splash of water if the mixture is too dry. Taste and adjust the seasoning if needed.
- Divide the turkey stir fry into 4 serving portions. Serve hot with steamed rice or noodles.
Tips
- To make it cheaper, swap the turkey mince for chicken or beef mince.
- Batch-cook the turkey stir fry and portion it into airtight containers. Store in the fridge for up to 48 hours or freeze for up to 3 months.
- To reheat safely, defrost the turkey stir fry in the fridge overnight. Reheat in a pan over medium heat until steaming hot throughout. Eat within 24 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Frozen mixed vegetables · about 800g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Slow Cooker Lentil Chilli.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).