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Turkey Stir-Fry

"Ginger gives this speedy stir-fry a special taste," comments Jackie Hannahs of Fountain, Michigan. "It's easy to prepare and even quicker when I use left-over turkey."

5 ServingsPrep/Total Time: 30 min.

Ingredients

1 pound boneless skinless turkey breast, cut into 1/4-inch strips
2 tablespoons olive oil
1 medium sweet red pepper, sliced
1 cup fresh broccoli florets
1/2 cup chopped onion
1 garlic clove, minced
1/4 teaspoon ground ginger
2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 can (8 ounces) sliced water chestnuts, drained
1/4 teaspoon salt-free seasoning blend
5 cups hot cooked rice

Directions

In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon
oil until no longer pink. Remove and keep warm. Stir-fry the red
pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4
minutes or until broccoli is crisp-tender.
In a small bowl, combine cornstarch, broth and soy sauce until
smooth; stir into skillet. Bring to a boil; cook and stir for 1-2
minutes or until thickened. Add turkey, water chestnuts and

2 of 2

Turkey Stir-Fry (continued)

Directions (continued)

seasoning blend; heat through. Serve over rice. Yield: 5 servings.

Nutrition Facts: One serving (1 cup turkey mixture with 1 cup of rice) equals 393 calories, 7 g fat 91 g saturated fat), 76 mg cholesterol, 276 mg sodium, 47 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.