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Curry Turkey Stir-Fry Recipe

Curry Turkey Stir-Fry Recipe

Chicken also works well in this satisfying meal-in-one. "If you’re in a hurry, use instant brown rice.” Laureen Rush - Elk River, Minnesota
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1/2 teaspoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1 teaspoon sesame or canola oil
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 large sweet red pepper, julienned
  • 1 tablespoon canola oil
  • 3 green onions, cut into 3-inch pieces
  • 2 cups cubed cooked turkey breast
  • 2 cups cooked brown rice


  • 1. In a small bowl, combine the cornstarch, soy sauce, cilantro, honey, curry, sesame oil, garlic and pepper flakes if desired until blended; set aside.
  • 2. In a large skillet or wok, stir-fry red pepper in oil for 2 minutes or until crisp-tender. Add green onions; stir-fry 1-2 minutes longer or until vegetables are tender.
  • 3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts

3/4 cup stir-fry with 1/2 cup rice equals 287 calories, 7 g fat (1 g saturated fat), 60 mg cholesterol, 351 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Wine Pairings

Medium-Bodied White Wine

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