TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 teaspoons cornstarch
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon reduced-sodium soy sauce
  • 2 teaspoons lemon peel
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon honey
  • 2/3 cup boiling water
  • 1 pound turkey breast, cubed
  • 2 tablespoons canola oil, divided
  • 1/2 cup sliced green onions
  • 1/2 cup sliced celery
  • 1/2 cup chopped red pepper
  • 1 can (8 ounces) water chestnuts, drained
  • 1 package (6 ounces) frozen snow peas, thawed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon coarsely ground pepper
  • Hot cooked rice, optional

Nutritional Facts

1 cup: 264 calories, 8g fat (1g saturated fat), 70mg cholesterol, 444mg sodium, 17g carbohydrate (0 sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.


  1. In a small bowl, combine the cornstarch, Worcestershire sauce, soy sauce and lemon peel until smooth. Dissolve bouillon and honey in boiling water; stir into the cornstarch mixture. Set aside.
  2. In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry the onions, celery and red pepper in remaining oil until crisp-tender. Return turkey to the pan.
  3. Stir bouillon mixture and pour over turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add water chestnuts and peas; heat through. Stir in lemon juice and pepper. Serve over rice if desired. Yield: 4 servings.
Originally published as Lemon Turkey Stir-Fry in Light & Tasty February/March 2004, p14

Medium-Bodied White Wine

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

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Mindlessvw User ID: 5927411 66929
Reviewed Aug. 1, 2013

"It was really light and husband and i had never made stir fry before and thought this was very easy! I might marinade the turkey a bit ahead of time to add some flavor but overall it was yummy!"

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