Print Options

Back to Curry Turkey Stir-Fry >

Include these items:

Select reviews >

Taste of Home Logo

Curry Turkey Stir-Fry

Curry Turkey Stir-Fry
Chicken also works well in this satisfying meal-in-one. "If you’re in a hurry, use instant brown rice.” Laureen Rush - Elk River, Minnesota
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 teaspoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1 teaspoon sesame or canola oil
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 large sweet red pepper, julienned
  • 1 tablespoon canola oil
  • 3 green onions, cut into 3-inch pieces
  • 2 cups cubed cooked turkey breast
  • 2 cups cooked brown rice

Directions

  • In a small bowl, combine the cornstarch, soy sauce, cilantro, honey,
  • curry, sesame oil, garlic and pepper flakes if desired until
  • blended; set aside.
  • In a large skillet or wok, stir-fry red pepper in oil for 2 minutes
  • or until crisp-tender. Add green onions; stir-fry 1-2 minutes longer
  • or until vegetables are tender.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Add turkey; heat through.
  • Serve with rice. Yield: 4 servings.
© Taste of Home 2013

2 of 2

Curry Turkey Stir-Fry (continued)

Nutrition Facts: 3/4 cup stir-fry with 1/2 cup rice equals 287 calories, 7 g fat (1 g saturated fat), 60 mg cholesterol, 351 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013