I found this quick recipe in Everyday Food for stir fry. With bacon in it, how could it be bad?


  • 1 cup long-grain white rice (we used brown)
  • 1 large egg white
  • 1 tablespoon cornstarch
  • 1.5 lbs boneless skinless turkey (we used breasts – the original recipe called for thighs)
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon chili sauce (we used more like 3)
  • 5 slices thick-cut bacon, cut into 1.5 inch pieces
  • 1-inch piece fresh ginger, peeled and cut into matchsticks
  • 2 bell peppers (any color) – cut into 1 inch piece
  • 1 bunch of scallions, cut into 1.5 inch pieces

Cook the rice according to the package. While it’s cooking, whisk the egg white and cornstarch. Add the turkey, ensuring it’s fully coated. In another bowl, mix the soy sauce, brown sugar, and chili sauce. If you’re feeling adventurous, go for the heavier pour of chili sauce!

Veggies ready to go

Veggies ready to go

Warm up your wok (or large skillet) over high. Cook the bacon until brown or crisp. We went with more of a pork belly alternative so I cooked until I liked the way it looked – around 7 minutes.

Then add the turkey and ginger, cooking for around 3 minutes – the turkey will have started to brown slightly when it’s done. Add the peppers and scallions, cooking until it’s just slightly tender (about 3 minutes). Add the soy sauce and cook until it fully covers the turkey, bacon, and veggies – about 2 more minutes. Serve over the rice.

What are some of your favorite stir fry combos?