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Turkey Stir-Fry with Cabbage

Cabbage makes a crunchy alternative to rice in this delicious stir-fry laced with a sweet-savory sauce and packed with flavor. A fabulous solution for busy nights! Chinese five-spice powder is a blend of anise, cinnamon, cloves, ginger and star anise. You can find it on the spice shelf at your local grocery store. —Didi Desjardins, Dartmouth, Massachusetts
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1-1/4 cups reduced-sodium chicken broth
  • 1/3 cup plus 2 tablespoons mango chutney
  • 4-1/4 teaspoons reduced-sodium soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 1 garlic clove, minced
  • 1 package (20 ounces) turkey breast tenderloins, cut into thin strips
  • 7 teaspoons sesame oil, divided
  • 1 large sweet red pepper, julienned
  • 1-1/2 cups fresh snow peas
  • 6 cups shredded cabbage

Directions

  • In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five-spice powder and garlic.
  • In a large skillet, saute turkey in 3 teaspoons oil for 6-8 minutes or until no longer pink; set aside. In the same skillet, saute red pepper and snow peas in 2 teaspoons oil for 2-3 minutes or until crisp-tender. Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through.
  • Meanwhile, in a large nonstick skillet coated with cooking spray, saute cabbage in remaining oil for 5 minutes or until crisp-tender. Serve with turkey mixture.
Nutrition Facts
1 each: 410 calories, 10g fat (2g saturated fat), 69mg cholesterol, 803mg sodium, 42g carbohydrate (21g sugars, 5g fiber), 38g protein.
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