Turkey and Vegetable Stir-Fry Recipe

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

Read Reviews
4 1 1
Publisher Photo
Try this skillet dish after the holidays when you have a lot of leftover turkey to up. The vegetables add fun color and crunch. I know your family will love it as much as mine does. —Kylene Konosky of Jermyn, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1/2 cup sliced onion
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cups cubed cooked turkey breast
  • 2 cups fresh snow peas
  • 1/2 cup sliced water chestnuts
  • Hot cooked rice, optional

Directions

In a nonstick skillet, saute the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired. Yield: 4 servings.
Originally published as Turkey Stir-Fry in Light & Tasty December/January 2003, p29

Nutritional Facts

1 cup: 242 calories, 9g fat (1g saturated fat), 61mg cholesterol, 687mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1/2 cup sliced onion
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cups cubed cooked turkey breast
  • 2 cups fresh snow peas
  • 1/2 cup sliced water chestnuts
  • Hot cooked rice, optional
  1. In a nonstick skillet, saute the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  2. Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired. Yield: 4 servings.
Originally published as Turkey Stir-Fry in Light & Tasty December/January 2003, p29

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MY REVIEW
proesner User ID: 102431 89250
Reviewed Jan. 5, 2014

"This was pretty good. It was fast to make. My daughter didn't like the celery in it. Might try subbing broccoli."

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