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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound turkey breast tenderloin, cubed
  • 4 teaspoons canola oil, divided
  • 1 cup chopped celery
  • 1/2 cup shredded carrot
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced green onion
  • 1 garlic clove, minced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup slivered almonds, toasted
  • Hot cooked rice, optional

Nutritional Facts

One serving (1 cup stir-fry mixture, calculated without rice) equals 303 calories, 12 g fat (1 g saturated fat), 70 mg cholesterol, 697 mg sodium, 16 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Directions

  1. In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm.
  2. In the same skillet, stir-fry the celery, carrot, onion, mushrooms and green onions in remaining oil until crisp-tender, about 5-6 minutes. Add garlic; cook 1 minute longer. Add water chestnuts and turkey; heat through.
  3. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve with hot cooked rice if desired. Yield: 4 servings.
Originally published as Almond Turkey Stir-Fry in Light & Tasty April/May 2004, p11

Nutritional Facts

One serving (1 cup stir-fry mixture, calculated without rice) equals 303 calories, 12 g fat (1 g saturated fat), 70 mg cholesterol, 697 mg sodium, 16 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Almond Turkey Stir-Fry

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 9, 2011

I like the sauce to be a little thicker, so I use more corn starch. I also started adding baby corn, snow peas, cabbage and a handful of cashews.

MY REVIEW
Reviewed Apr. 16, 2010

At first I wasn't sure this was going to turn out well, but when my husband and I sat down to eat, he was the first to admit that he really liked it. I think the almonds are what took it from the so-so to the pretty good for us. I made this with chicken instead of turkey. Will definitely be making it again!

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