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Lemon Turkey Stir-Fry

Audrey Thibodeau of Mesa, Arizona sent the recipe for this tender turkey stir-fry. A hint of lemon accents the flavor.

4 ServingsPrep/Total Time: 25 min.

Ingredients

2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
1 teaspoon reduced-sodium soy sauce
2 teaspoons lemon peel
1 teaspoon chicken bouillon granules
1 teaspoon honey
2/3 cup boiling water
1 pound turkey breast, cubed
2 tablespoons canola oil, divided
1/2 cup sliced green onions
1/2 cup sliced celery
1/2 cup chopped red pepper
1 can (8 ounces) water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
2 tablespoons lemon juice
1/4 teaspoon coarsely ground pepper
Hot cooked rice, optional

Directions

In a small bowl, combine the cornstarch, Worcestershire sauce, soy
sauce and lemon peel until smooth. Dissolve bouillon and honey in
boiling water; stir into the cornstarch mixture. Set aside.
In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon
hot oil until no longer pink; remove and keep warm. In the same pan,
stir-fry the onions, celery and red pepper in remaining oil until

2 of 2

Lemon Turkey Stir-Fry (continued)

Directions (continued)

crisp-tender. Return turkey to the pan.
Stir bouillon mixture and pour over turkey mixture. Bring to a boil;
cook and stir for 2 minutes or until thickened. Add water chestnuts
and peas; heat through. Stir in lemon juice and pepper. Serve over
rice if desired. Yield: 4 servings.

Nutrition Facts: One serving (1 cup) equals 264 calories, 8 g fat (1 g saturated fat), 70 mg cholesterol, 444 mg sodium, 17 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer