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Apricot Turkey Stir-Fry

 Apricot Turkey Stir-Fry
Tender turkey, crunchy veggies and dried apricots make this easy stir-fry a standout. "Try serving it over rice or thin spaghetti, too," suggests Robin Chamberlin, Los Costa, California.
4 ServingsPrep/Total Time: 20 min.


  • 1 tablespoon cornstarch
  • 1/2 cup apricot nectar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons white vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup dried apricot halves, cut in half lengthwise
  • 1 pound turkey breast tenderloin, cut into thin slices
  • 1 teaspoon canola oil
  • 1 teaspoon sesame oil or additional canola oil
  • 2-1/2 cups fresh snow peas
  • 1 medium onion, chopped
  • 1 medium sweet red or yellow pepper, cut into 1-inch pieces
  • Hot cooked couscous, optional


  • In a small bowl, combine the cornstarch, apricot nectar, soy sauce,
  • vinegar and red pepper flakes until smooth. Add apricots; set aside.
  • In a large nonstick skillet or wok, stir-fry turkey in canola and
  • sesame oil until no longer pink. Add the peas, onion and red pepper;
  • stir-fry until crisp-tender. Remove meat and vegetables with a
  • slotted spoon; keep warm.
  • Stir cornstarch mixture and gradually add to pan. Bring to a boil;

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Apricot Turkey Stir-Fry (continued)

Directions (continued)

  • cook and stir for 1-2 minutes or until thickened. Return meat and
  • vegetables to the pan; toss to coat. Heat through. Serve with
  • couscous if desired. Yield: 4 servings.
Nutritional Facts: 1-1/2 cup stir-fry mixture (calculated without couscous) equals 270 calories, 3 g fat (1 g saturated fat), 82 mg cholesterol, 512 mg sodium, 27 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer