Makes 5 servings
- 1 pound boneless skinless turkey breast cut into 1/4″ strips
- 2 tablespoons olive oil divided
- 1 sweet red pepper sliced
- 1 cup broccoli florets
- 1/2 cup onions chopped
- 1 clove garlic minced
- 1/4 teaspoon ground ginger
- 2 teaspoons cornstarch
- 3/4 cup reduced sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1 8-ounce can water chestnuts drained
- 1/4 teaspoon salt free seasonings
- 5 cups hot cooked rice
1. In a large nonstick skillet or wok, stir-fry turkey in 1 T. oil until no longer pink. Remove and keep warm.
2. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender.
3. In a small bowl, combine cornstarch, broth, and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Add turkey, water chestnuts and seasoning. Blend and heat through. Serve over rice.
