Almond Turkey Stir-Fry Recipe

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Almond Turkey Stir-Fry Recipe

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4.5 2 2
Publisher Photo
When Lori Johnson wants to stir things up in her Four Corners, Wyoming kitchen, she pulls out this quick recipe.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound turkey breast tenderloin, cubed
  • 4 teaspoons canola oil, divided
  • 1 cup chopped celery
  • 1/2 cup shredded carrot
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced green onion
  • 1 garlic clove, minced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup slivered almonds, toasted
  • Hot cooked rice, optional

Directions

In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the celery, carrot, onion, mushrooms, green onions and garlic in remaining oil until crisp-tender, about 5-6 minutes. Add water chestnuts and turkey; heat through. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve over hot cooked rice if desired. Yield: 4 servings.
Originally published as Almond Turkey Stir-Fry in Light & Tasty April/May 2004, p11

Nutritional Facts

1 cup: 303 calories, 12g fat (1g saturated fat), 70mg cholesterol, 697mg sodium, 16g carbohydrate (0 sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

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  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound turkey breast tenderloin, cubed
  • 4 teaspoons canola oil, divided
  • 1 cup chopped celery
  • 1/2 cup shredded carrot
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced green onion
  • 1 garlic clove, minced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup slivered almonds, toasted
  • Hot cooked rice, optional
  1. In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the celery, carrot, onion, mushrooms, green onions and garlic in remaining oil until crisp-tender, about 5-6 minutes. Add water chestnuts and turkey; heat through. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve over hot cooked rice if desired. Yield: 4 servings.
Originally published as Almond Turkey Stir-Fry in Light & Tasty April/May 2004, p11

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MY REVIEW
ifmom User ID: 152992 205911
Reviewed Jan. 9, 2011

"I like the sauce to be a little thicker, so I use more corn starch. I also started adding baby corn, snow peas, cabbage and a handful of cashews."

MY REVIEW
daisyshae99 User ID: 1005356 205910
Reviewed Apr. 16, 2010

"At first I wasn't sure this was going to turn out well, but when my husband and I sat down to eat, he was the first to admit that he really liked it. I think the almonds are what took it from the so-so to the pretty good for us. I made this with chicken instead of turkey. Will definitely be making it again!"

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