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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Ginger gives this speedy stir-fry a special taste, comments Jackie Hannahs of Fountain, Michigan. It's easy to prepare and even quicker when I use left-over turkey. Ingredients:
1 pound boneless skinless turkey breast, cut into 1/4-inch strips |
2 tablespoons olive oil |
1 medium sweet red pepper, sliced |
1 cup fresh broccoli florets |
1/2 cup chopped onion |
1 garlic clove, minced |
1/4 teaspoon ground ginger |
2 teaspoons cornstarch |
1/2 cup reduced-sodium chicken broth |
1/4 cup white wine or additional reduced-sodium chicken broth |
2 tablespoons reduced-sodium soy sauce |
1 can (8 ounces) sliced water chestnuts, drained |
1/4 teaspoon salt-free seasoning blend |
5 cups hot cooked rice |
Directions:
1. In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender.
2. In a small bowl, combine cornstarch, broth and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add turkey, water chestnuts and seasoning blend; heat through. Serve over rice. Yield: 5 servings.
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