Garlic Turkey-Broccoli Stir-Fry

Photo: Oxmoor House
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Prep: 6 Minutes
Cook: 8 Minutes

Nutritional 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

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

Preparation

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.

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

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.

Note:

Cooking Light Superfast Suppers

January 2003