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Almond Turkey Stir-Fry Recipe

When Lori Johnson wants to stir things up in her Four Corners, Wyoming kitchen, she pulls out this quick recipe.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 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.

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 Pairings

Medium-Bodied White Wine

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