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Turkey Stir-Fry

 Turkey Stir-Fry
Here's a tasty way to prepare turkey anytime of year. My family loves the tender turkey strips, colorful vegetables and crunchy cashews. You don't always have to fix the whole bird to enjoy the wonderful taste of turkey. —Julianne Johnson, Grove City, Minnesota
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds boneless turkey breast halves, cut into strips
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 carrot, julienned
  • 1/2 medium green pepper, sliced
  • 2 cups fresh mushrooms, sliced
  • 1 cup chicken broth
  • 3 tablespoons cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 2 cups pea pods, trimmed
  • Cooked rice, optional
  • 1/3 cup cashews, optional


  • In a large skillet or wok, stir-fry turkey in oil over medium-high
  • heat until no longer pink, about 5-6 minutes. Remove turkey and keep
  • warm. Stir-fry the onion, carrot, green pepper and mushrooms until
  • crisp-tender, about 5 minutes.
  • In a small bowl, combine the chicken broth, cornstarch, soy sauce and
  • ginger. Add to skillet; cook and stir until thickened and bubbly.
  • Return turkey to skillet with pea pods; cook and stir until heated
  • through. Serve with rice if desired. Top with cashews. Yield: 6
  • servings.

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Turkey Stir-Fry (continued)

Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-sodium chicken broth and soy sauce, and served without rice or cashews) equals 4 lean meat, 1 vegetable, 1/2 starch; also, 277 calories, 200 mg sodium, 84 mg cholesterol, 11 gm carbohydrate, 40 gm protein, 7 gm fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer