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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When Lori Johnson wants to stir things up in her Four Corners, Wyoming kitchen, she pulls out this quick recipe. Ingredients:
1 tablespoon cornstarch |
1 cup reduced-sodium chicken broth |
1/4 cup water |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 pound turkey breast tenderloin, cubed |
4 teaspoons canola oil, divided |
1 cup chopped celery |
1/2 cup shredded carrot |
1/2 cup chopped onion |
1/2 cup sliced fresh mushrooms |
1/2 cup sliced green onion |
1 garlic clove, minced |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup slivered almonds, toasted |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm.
2. In the same skillet, stir-fry the celery, carrot, onion, mushrooms and green onions in remaining oil until crisp-tender, about 5-6 minutes. Add garlic; cook 1 minute longer. Add water chestnuts and turkey; heat through.
3. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve with hot cooked rice if desired. Yield: 4 servings.
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