Curried Turkey Stir-Fry
Equipment
- nonstick skillet 12-inch
Ingredients
- 1¾ cups uncooked instant brown rice
- 2 cups water
- ¼ teaspoon salt
- 2 teaspoons vegetable oil
- 1 lb turkey breast strips for stir-fry
- 1 medium red bell pepper cut into thin strips
- 2 cups small fresh broccoli florets
- 1¼ cups reduced-sodium chicken broth from 32-oz carton
- 4 teaspoons cornstarch
- 4 teaspoons curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Cook rice as directed on package, using water and ¼ teaspoon salt.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.
- Add turkey; cook 5 to 8 minutes, stirring frequently, until browned.
- Stir in bell pepper and broccoli.
- Cook 2 minutes.
- ln small bowl, mix remaining ingredients.
- Stir into turkey and vegetables.
- Heat to boiling.
- Reduce heat; cover and cook 2 to Minutes or until vegetables are crisp-tender and turkey is no longer pink in center.
- Serve over rice.
Notes / Tips / Wine Advice:
Quick Variation:
If you can’t find the ready-to-cook turkey breast strips, you can purchase turkey breast tenderloins and cut them into strips.
Nutritional Information
Calories: 470 kcal
