Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 10

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.

Recipe by Oxmoor House January 2003

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Credit: Oxmoor House

Recipe Summary

prep:
6 mins
cook:
8 mins
total:
14 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

262 calories; calories from fat 38%; fat 11g; saturated fat 2.6g; mono fat 4.1g; poly fat 3g; protein 27.6g; carbohydrates 13.1g; fiber 3.7g; cholesterol 74mg; iron 12.3mg; sodium 651mg; calcium 43mg.
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