Turkey Stir-Fry Supper Recipe

4 1 1
Turkey Stir-Fry Supper Recipe
Turkey Stir-Fry Supper Recipe photo by Taste of Home
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Turkey Stir-Fry Supper Recipe

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4 1 1
Publisher Photo
Tempting turkey is combined with rice, crisp colorful vegetables and a mild sauce in this meal-in-one entree. I share it at many gatherings and get compliments in return.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 2-1/4 pounds boneless skinless turkey breast
  • 2 tablespoons vegetable oil
  • 3/4 cup uncooked long grain rice
  • 2 cans (14-1/2 ounces each) chicken broth, divided
  • 5 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen broccoli spears, thawed
  • 1 pound carrots, thinly sliced
  • 3 bunches green onions, sliced
  • 3 tablespoons cornstarch
  • 1 can (14 ounces) bean sprouts, drained

Directions

Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside.
Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Cut broccoli into 3 in. pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through. Yield: 14 servings.
Originally published as Turkey Stir-Fry Supper in Taste of Home April/May 1999, p33

Nutritional Facts

1 cup: 233 calories, 8g fat (0 saturated fat), 46mg cholesterol, 345mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 2 meat, 1 starch, 1 vegetable.

  • 2-1/4 pounds boneless skinless turkey breast
  • 2 tablespoons vegetable oil
  • 3/4 cup uncooked long grain rice
  • 2 cans (14-1/2 ounces each) chicken broth, divided
  • 5 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen broccoli spears, thawed
  • 1 pound carrots, thinly sliced
  • 3 bunches green onions, sliced
  • 3 tablespoons cornstarch
  • 1 can (14 ounces) bean sprouts, drained
  1. Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside.
  2. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  3. Cut broccoli into 3 in. pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through. Yield: 14 servings.
Originally published as Turkey Stir-Fry Supper in Taste of Home April/May 1999, p33

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lanabhg User ID: 5668985 66303
Reviewed Dec. 10, 2010

"I did change the recipe to suit my family. I used brown sugar instead of soy and chicken instead of turkey. A nice way to clean up leftovers."

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