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Almond Turkey Stir-Fry

 Almond Turkey Stir-Fry
When Lori Johnson wants to stir things up in her Four Corners, Wyoming kitchen, she pulls out this quick recipe.
4 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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.
  • In the same skillet, stir-fry the celery, carrot, onion, mushrooms
  • and green onions in remaining oil until crisp-tender, about 5-6

2 of 2

Almond Turkey Stir-Fry (continued)

Directions (continued)

  • minutes. Add garlic; cook 1 minute longer. Add water chestnuts and
  • turkey; heat through.
  • 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.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer