Step 1

Whisk together the lime juice, fish sauce, Sriracha Sauce, soy sauce, and Agave nectar (or preferred sweetener) to make the stir-fry sauce.

Step 2

Cut the onion into thin slivers.

Step 3

Cut the red bell pepper into strips.

Step 4

Peel and slice the garlic.

Step 5

Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil.

Step 6

Then add the 1 tablespoon of oil, heat about 45 seconds (or until it looks shimmery).

Step 7

Add the garlic cloves, and cook the garlic just until it’s fragrant.  When you smell garlic (less than one minute) remove the garlic and discard.

Step 8

Add the onion slivers and bell pepper strips to the wok and stir-fry for 1-2 minutes (just until they’re starting to soften), then remove to a bowl.

Step 9

Add the other teaspoon of oil if it seem like you need it.

Step 10

Then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks.

Step 11

Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.

Step 12

Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute.

Step 13

Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.

Step 14

Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture.

Step 15

Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot.

Step 16

Serve right away.