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 Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 38%
  • Fat: 11g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3g
  • Protein: 27.6g
  • Carbohydrate: 13.1g
  • Fiber: 3.7g
  • Cholesterol: 74mg
  • Iron: 12.3mg
  • Sodium: 651mg
  • Calcium: 43mg

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

  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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