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Turkey Stir-Fry with Cabbage

Cabbage makes a crunchy alternative to rice in this delicious stir-fry laced with a sweet-savory sauce and packed with flavor. A fabulous solution for busy nights! Chinese five-spice powder is a blend of anise, cinnamon, cloves, ginger and star anise. You can find it on the spice shelf at your local grocery store. Didi Desjardins – Dartmouth, MA

4 ServingsPrep/Total Time: 30 min.

Ingredients

1 tablespoon cornstarch
1-1/4 cups reduced-sodium chicken broth
1/3 cup plus 2 tablespoons mango chutney
4-1/4 teaspoons reduced-sodium soy sauce
1 teaspoon Chinese five-spice powder
1 garlic clove, minced
1 package (20 ounces) turkey breast tenderloins, cut into thin strips
7 teaspoons sesame oil, divided
1 large sweet red pepper, julienned
1-1/2 cups fresh snow peas
6 cups shredded cabbage

Directions

In a small bowl, combine cornstarch and broth until smooth; stir in
the chutney, soy sauce, five-spice powder and garlic.
In a large skillet, saute turkey in 3 teaspoons oil for 6-8 minutes
or until no longer pink; set aside. In the same skillet, saute red
pepper and snow peas in 2 teaspoons oil for 2-3 minutes or until
crisp-tender. Stir soy sauce mixture and add to skillet. Bring to a
boil; cook and stir for 2 minutes or until thickened. Add turkey;
heat through.
Meanwhile, in a large nonstick skillet coated with cooking spray,
saute cabbage in remaining oil for 5 minutes or until crisp-tender.

2 of 2

Turkey Stir-Fry with Cabbage (continued)

Directions (continued)

Serve with turkey mixture. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups stir-fry with 1 cup cabbage equals 410 calories, 10 g fat (2 g saturated fat), 69 mg cholesterol, 803 mg sodium, 42 g carbohydrate, 5 g fiber, 38 g protein.