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Lemon Turkey Stir-Fry

 Lemon Turkey Stir-Fry
Audrey Thibodeau of Mesa, Arizona sent the recipe for this tender turkey stir-fry. A hint of lemon accents the flavor.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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

2 of 2

Lemon Turkey Stir-Fry (continued)

Directions (continued)

  • crisp-tender. Return turkey to the pan.
  • 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.
Nutritional Facts: One serving (1 cup) equals 264 calories, 8 g fat (1 g saturated fat), 70 mg cholesterol, 444 mg sodium, 17 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer