Turkey Stir-Fry Recipe

5 1 2
Turkey Stir-Fry Recipe
Turkey Stir-Fry Recipe photo by Taste of Home
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Turkey Stir-Fry Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds raw boneless turkey, cut into strips
  • 1 tablespoon cooking 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 soy sauce
  • 1/2 teaspoon ground ginger
  • 2 cups pea pods, trimmed
  • Cooked rice, optional
  • 1/3 cup cashews, optional

Directions

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 chicken broth, cornstarch, soy sauce and ginger. Add to the skillet; cook and stir until thickened and bubbly. Return turkey to skillet with pea pods; cook and stir until heated through. If desired, serve over rice and top with cashews. Yield: 6 servings.
Originally published as Turkey Stir-Fry in Taste of Home December/January 1994, p33

Nutritional Facts

1/4 pound: 277 calories, 7g fat (0 saturated fat), 84mg cholesterol, 200mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 40g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

  • 1-1/2 pounds raw boneless turkey, cut into strips
  • 1 tablespoon cooking 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 soy sauce
  • 1/2 teaspoon ground ginger
  • 2 cups pea pods, trimmed
  • Cooked rice, optional
  • 1/3 cup cashews, optional
  1. 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 chicken broth, cornstarch, soy sauce and ginger. Add to the skillet; cook and stir until thickened and bubbly. Return turkey to skillet with pea pods; cook and stir until heated through. If desired, serve over rice and top with cashews. Yield: 6 servings.
Originally published as Turkey Stir-Fry in Taste of Home December/January 1994, p33

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syockey User ID: 2017878 5707
Reviewed Jul. 12, 2009

"I used chicken instead of turkey and added some garlic, and red and yellow peppers, and topped off with chow mein noodles. My son loved it!!"

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