| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy Sauce |
| 1/4 |
ts |
Ground Ginger |
| 1 |
|
(10 1/2 Oz.) Can Chicken |
|
|
Broth |
| 1 |
|
Carrot, Cut Into Julienne |
|
|
Strips, |
| 2 |
tb |
Vegetable Oil |
| 2 |
c |
Sliced Mushrooms |
| 4 |
|
Green Onions Minched |
| 1 |
|
Stalk Celery Diagonally |
|
|
Sliced |
| 1 |
|
(6 Oz.) Pkg. Snow Peas |
|
|
Thawed |
| 2 |
c |
Coarsely Chopped Cooked |
|
|
Turkey Breast |
| 2 |
c |
Brown Rice Cooked |
| 2 |
tb |
Silvered Almonds Toasted |
INSTRUCTIONS
Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass
Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until
Thickened, Stirring Every 30 Seconds. Set Aside.
Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap;
Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1
Min. Add Mushrooms, Onions & Celery. Microwave Uncovered At High For 1 To 2
Min.; Stir Well. Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well.
Microwave At High 2 To 3 Min ; Stir.After 30 Seconds. Serve Over Rice.
Garnish With Almonds.
358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice. Fat 12.2. Chol. 49.
A Message from our Provider:
“Can’t change? Jesus frees us”