Servings: 
6
Ethnicity: 
Asian
Preparation Method: 
Stir Fry
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 246
  • Total Fat 13 g
  • Cholesterol 47 g
  • Sodium 286 mg
  • Total Carbohydrates 10 g
  • Protein 23 g

Turkey and Broccoli Stir-Fry

TURKEY CUTLETS, cut into 1/2-inch strips:
1 Pound
dry white wine:
1 Tablespoon
low-sodium soy sauce, DIVIDED:
2 Tablespoons
reduced-sodium chicken bouillon:
1 Cup
cornstarch:
1 Tablespoon
vegetable oil, DIVIDED:
3 Tablespoons
slivered almonds, DIVIDED:
6 Tablespoons
green onions, thinly sliced:
1/3 Cup
garlic, minced:
2 Cloves
fresh broccoli, cut into 1-inch pieces:
1 Pound
fresh button mushrooms, cleaned and sliced:
1/2 Pound
 

1. In a medium bowl, combine turkey, wine and 1 tablespoon soy sauce. Set aside.

2. In a small bowl, combine bouillon, remaining soy sauce and cornstarch. Set aside.

3. In a wok or large skillet, over medium-high heat, heat 2 tablespoons oil and stir-fry almonds, stirring to coat in oil. Add turkey and stir-fry until turkey loses the pink color and almonds are lightly browned. Remove from pan.

4. Add remaining oil and stir-fry onions, garlic and broccoli until vegetables are tender-crisp.

5. Add mushrooms and stir-fry for an additional minute.

6. Fold in reserved turkey and almonds. Add bouillon mixture and cook and stir until thickened.