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Garlic Turkey-Broccoli Stir-Fry

Photo: Oxmoor House

Prep time 6 mins
Cook time 8 mins
Yield 4 servings (serving size: 1 1/2 cups)
If you can't find turkey tenderloin, use turkey cutlets or Butterball's fresh turkey breast for stir-fry, which is already cut into strips.

Ingredients

  • 2 teaspoons sesame oil, divided
  • 1 (1-pound) turkey tenderloin, cut into thin strips
  • 1 cup fat-free, less-sodium chicken broth
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 red bell pepper, cut into thin strips
  • 2 cups fresh broccoli florets
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 2 tablespoons low-sodium soy sauce

Nutrition Information

  • calories 262
  • caloriesfromfat 38 %
  • fat 11 g
  • satfat 2.6 g
  • monofat 4.1 g
  • polyfat 3 g
  • protein 27.6 g
  • carbohydrate 13.1 g
  • fiber 3.7 g
  • cholesterol 74 mg
  • iron 12.3 mg
  • sodium 651 mg
  • calcium 43 mg

How to Make It

  1. Place a large nonstick skillet over medium-high heat until hot. Add 1 teaspoon sesame oil to pan, and tilt to coat evenly. Add turkey, and stir-fry 5 minutes or until turkey is no longer pink in center. Remove turkey, and set aside.

  2. Combine broth and next 4 ingredients in a small bowl; stir until cornstarch dissolves. Set aside.

  3. Add remaining 1 teaspoon oil to pan; add pepper strips and broccoli; stir-fry 1 minute. Add water chestnuts, and stir-fry 30 seconds. Increase heat to high. Stir broth mixture, and add to pan with soy sauce, turkey, and any accumulated juices. Bring to a boil; cook 1 to 2 minutes or until slightly thickened.

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