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
How to Make It
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.
This was great! I didn't know what to expect because it seemed so easy. I did substitute chicken instead of turkey and frozen stir fry vegetables but followed everything else and it earned rave reviews from everyone at my house. Definitely will be a regular for my family. Thank you!
Happy to say we loved it! Easy to make..has a slight kick to it...light and tasty! Best of all healthier which is what we need since we are dealing with high blood pressure and diabetes. Will share this recipe with my parents!
I tried this recipe today and my husband loved it! It tasted like the garlic chicken we usually order from our favorite chinese restaurant, but with 1/2 the calories and fat! Extremely delicious...I know I'll be cooking this often! Thanks for sharing this wonderful recipe!
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