Chili Crunch Ground Turkey

When I’m staring into the fridge at 5 p.m. with exactly zero plan, this is the kind of recipe I reach for. A pack of ground turkey, a bag of cabbage, some frozen edamame, and a jar of chili crunch come together in one pan, and suddenly dinner looks very put-together.

The chili crunch sauce is poured over the browned turkey and veggies, coating everything in a glossy, spicy, slightly sweet sauce that tastes like something you’d get from your favorite noodle spot! I love that it feels indulgent but is still packed with lean protein and a huge pile of vegetables.

It’s also super flexible. Use whatever cabbage mix you’ve got, toss in extra veggies from the crisper, and serve it with rice, quinoa, cauliflower rice, or just straight from the bowl with a spoon!

Before You Get Started

Here are a few quick notes that are helpful to know before you start cooking.

• Choose your chili crunch: Chili crunch varies a lot in heat level. Start with less if you’re unsure, then taste and add more to the sauce if you want extra spice.
• Use lean ground turkey: I like using 95% lean ground turkey so you get plenty of protein without a greasy sauce. You can also use ground chicken or another lean ground meat if that’s what you have on hand.
• Prep and dry the veggies: Slice the bell pepper and shred or separate the cabbage before you start cooking. If you’re using bagged coleslaw mix, make sure it’s dry so the pan doesn’t get watery.
• Stir the sauce before adding: Cornstarch settles at the bottom of the bowl quickly. Give the sauce a quick stir right before you pour it into the pan, so it thickens evenly.

How to Make Chili Crunch Ground Turkey

Here’s a simple overview of how this skillet comes together on a busy weeknight.

1. Whisk the Chili Crunch Sauce

In a small bowl, whisk together the soy sauce, chili crunch, honey, rice vinegar, and cornstarch until smooth. Set the bowl aside so it’s ready when the turkey and veggies are cooked.

2. Sauté the Aromatics

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until it starts to soften, then add the garlic and ginger. Stir just until fragrant so they don’t burn.

3. Brown the Ground Turkey

Add the ground turkey to the skillet, breaking it up with a spatula as it cooks. Keep stirring and crumbling it until there are no pink spots left and you get a bit of color on the edges.

4. Add the Veggies

Stir in the sliced red bell pepper, shredded cabbage, and edamame. Let them cook with the turkey until the veggies start to soften, but still have some crunch for texture.

5. Simmer in the Sauce

Turn the heat down slightly. Give the sauce a quick stir, then pour it into the skillet. Toss everything together and let it simmer until the sauce thickens and coats the turkey and vegetables.

6. Finish and Serve

Turn off the heat, sprinkle with fresh cilantro, and add a squeeze of lime if you like. Serve the chili crunch turkey over rice, cauliflower rice, quinoa, noodles, or in lettuce wraps.

Recipe Tips and Tricks

Here are the best tips and tricks to make this chili crunch turkey skillet come out perfectly every single time.

• Adjust the heat: Chili crunch can be mild or very spicy depending on the brand. Start with a smaller amount, taste the finished dish, and stir in extra at the end if you want more kick.
• Use bagged cabbage: To save time, use pre-shredded coleslaw mix instead of cutting a whole head of cabbage. It works perfectly here and makes this feel even more weeknight-friendly.
• Don’t overcrowd the pan: If your skillet is small, brown the turkey first, then add the veggies in batches so they sauté instead of steaming. This helps keep the cabbage and peppers tender-crisp.
• Get a glossy sauce: If the sauce looks too thick, add a splash of water or broth and stir until it loosens up and coats everything. If it’s too thin, let it simmer a bit longer to reduce.
• Make it meal prep–friendly: Double the recipe and portion it into containers with rice or quinoa. It reheats really well and makes a flavorful, high-protein lunch you’ll actually look forward to.

Serving Ideas

Here are some simple, tasty ways to serve this chili crunch ground turkey so it never gets boring.

• Over steamed rice: Classic and comforting. White, brown, or jasmine rice all soak up the sauce beautifully.
• With cauliflower rice: Keep things lighter by spooning it over cauliflower rice or a cauliflower rice–brown rice blend.
• On top of noodles: Serve it over rice noodles, soba, or even spaghetti for a “stir-fry noodle” style dinner.
• In lettuce wraps: Spoon the turkey mixture into butter lettuce or romaine leaves for a fresh, crunchy, low-carb option.
• Bowl-style: Build bowls with rice or quinoa, the turkey mixture, extra raw veggies, avocado, and a squeeze of lime.

Storage & Reheating

Here’s how to store and reuse your leftovers so nothing goes to waste.

• Store in the fridge: Let the turkey mixture cool completely, then store it in an airtight container in the fridge for 3–4 days.
• Freeze for later: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently: Reheat in a skillet over medium heat with a splash of water or broth, or warm in the microwave in short intervals, stirring in between.
• Leftover ideas: Turn leftovers into lettuce wraps, stuffed baked sweet potatoes, quick rice bowls, or use them as a filling for tacos or quesadillas.