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Sweet 'N' Sour Turkey

 Sweet 'N' Sour Turkey
Sweet-and-sour lovers will have a lot to look forward to when they simmer up this saucy supper from Shanna Webb. In her Provo, Utah kitchen, she stir-fries leftover turkey, canned pineapple tidbits and veggies for the in-a-dash dinner.
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 small onion, cut into thin wedges
  • 3 tablespoons butter
  • 2 cups julienned cooked turkey
  • 2 cans (8 ounces each) unsweetened pineapple tidbits, undrained
  • 1/4 cup slivered almonds, toasted
  • Hot cooked rice

Directions

  • In a small bowl, combine cornstarch and brown sugar. Stir in the
  • broth, soy sauce and lemon juice until smooth; set aside.
  • In a wok or large skillet, stir-fry the celery, carrots and onion in
  • butter for 3-4 minutes or until crisp-tender. Stir broth mixture;
  • gradually add to pan. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Add the turkey, pineapple and almonds; heat
  • through. Serve over rice. Yield: 4 servings.

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Sweet 'N' Sour Turkey (continued)

Nutritional Facts: One 1-1/3-cup serving (prepared with reduced-sodium chicken broth, reduced-sodium soy sauce and reduced-fat margarine; calculated without rice) equals 327 calories, 11 g fat (2 g saturated fat), 48 mg cholesterol, 642 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 vegetable, 1-1/2 fruit, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer