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Turkey Stir-Fry Supper

 Turkey Stir-Fry Supper
Tempting turkey is combined with rice, crisp colorful vegetables and a mild sauce in this meal-in-one entree. I share it at many gatherings and get compliments in return.
14 ServingsPrep: 15 min. Cook: 20 min.


  • 2-1/4 pounds boneless skinless turkey breast
  • 2 tablespoons canola oil
  • 3/4 cup uncooked long grain rice
  • 2 cans (14-1/2 ounces each) chicken broth, divided
  • 5 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen broccoli spears, thawed
  • 1 pound carrots, thinly sliced
  • 3 bunches green onions, sliced
  • 3 tablespoons cornstarch
  • 1 can (14 ounces) bean sprouts, drained


  • Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey
  • in batches in oil for 5-7 minutes or until juices run clear. Set
  • turkey aside.
  • Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to
  • pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes
  • or until rice is tender.
  • Cut broccoli into 3 in. pieces. Add the broccoli, carrots and onions
  • to rice mixture; simmer for 3-5 minutes. Combine cornstarch and
  • remaining broth; add to pan. Bring to a boil; cook and stir for 2

2 of 2

Turkey Stir-Fry Supper (continued)

Directions (continued)

  • minutes or until thickened. Stir in turkey and bean sprouts; heat
  • through. Yield: 14 servings.
Nutritional Facts: One 1-cup serving (prepared with low-sodium broth and light soy sauce) equals 233 calories, 345 mg sodium, 46 mg cholesterol, 19 gm carbohydrate, 22 gm protein, 8 gm fat. Diabetic Exchanges: 2 meat, 1 starch, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer