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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This stir-fry adaptation features tender turkey strips, mushrooms, onions and peas in a sour cream sauce. Its richness and good taste come from marinating the turkey in bottled teriyaki marinade sauce; then using additional teriyaki to season the completed stir-fry. Ingredients:
6 ounces wide egg noodles |
1 lb skinless boneless turkey breast, cut into strips |
1/4 cup kikkoman's teriyaki sauce, plus |
3 tablespoons kikkoman's teriyaki sauce, divided |
1 tablespoon cornstarch |
2 tablespoons vegetable oil, divided |
4 ounces fresh mushrooms, sliced |
1 medium onion, thinly sliced |
1 1/4 cups frozen green peas |
1/2 cup sour cream |
1/4 teaspoon pepper |
Directions:
1. Cook noodles according to package directions; drain and keep warm.
2. Combine 1/4 cup teriyaki marinade and sauce and cornstarch. Put turkey breast in zippered plastic bag, add teriyaki mixture; let stand 15 minutes.
3. Heat 1 tablespoon oil in hot large skillet over medium heat. Add turkey and stir-fry 5 minutes; remove.
4. Heat remaining 1 tablespoon oil in same skillet. Add mushrooms and onion; stir-fry 5 minutes, or until onion is tender, yet crisp.
5. Stir in peas.
6. Add turkey, sour cream and remaining 3 tablespoons teriyaki and sauce; cook and stir 1 minute.
7. Add noodles and pepper, tossing to combine and heat thoroughly.
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