Broccoli and Turkey Stir-Fry Recipe

Broccoli and Turkey Stir-Fry Recipe
Broccoli and Turkey Stir-Fry Recipe photo by Taste of Home
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Broccoli and Turkey Stir-Fry Recipe

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"Ginger gives this speedy stir-fry a special taste," comments Jackie Hannahs of Fountain, Michigan. "It's easy to prepare and even quicker when I use left-over turkey."
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound boneless skinless turkey breast, cut into 1/4-inch strips
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, sliced
  • 1 cup fresh broccoli florets
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 teaspoon salt-free seasoning blend
  • 5 cups hot cooked rice

Directions

In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender.
In a small bowl, combine cornstarch, broth and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add turkey, water chestnuts and seasoning blend; heat through. Serve over rice. Yield: 5 servings.
Originally published as Turkey Stir-Fry in Quick Cooking November/December 2001, p15

Nutritional Facts

1 cup: 393 calories, 7g fat (1g saturated fat), 76mg cholesterol, 276mg sodium, 47g carbohydrate (0 sugars, 4g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

  • 1 pound boneless skinless turkey breast, cut into 1/4-inch strips
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, sliced
  • 1 cup fresh broccoli florets
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 teaspoon salt-free seasoning blend
  • 5 cups hot cooked rice
  1. In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender.
  2. In a small bowl, combine cornstarch, broth and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add turkey, water chestnuts and seasoning blend; heat through. Serve over rice. Yield: 5 servings.
Originally published as Turkey Stir-Fry in Quick Cooking November/December 2001, p15

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