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Broccoli and Turkey Stir-Fry

 Broccoli and Turkey Stir-Fry
"Ginger gives this speedy stir-fry a special taste," comments Jackie Hannahs of Fountain, Michigan. "It's easy to prepare and even quicker when I use left-over turkey."
5 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless skinless turkey breast, cut into 1/4-inch strips
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, sliced
  • 1 cup fresh broccoli florets
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 teaspoon salt-free seasoning blend
  • 5 cups hot cooked rice


  • In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon
  • oil until no longer pink. Remove and keep warm. Stir-fry the red
  • pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4
  • minutes or until broccoli is crisp-tender.
  • In a small bowl, combine cornstarch, broth and soy sauce until
  • smooth; stir into skillet. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Add turkey, water chestnuts and

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Broccoli and Turkey Stir-Fry (continued)

Directions (continued)

  • seasoning blend; heat through. Serve over rice. Yield: 5 servings.
Nutritional Facts: One serving (1 cup turkey mixture with 1 cup of rice) equals 393 calories, 7 g fat 91 g saturated fat), 76 mg cholesterol, 276 mg sodium, 47 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.