Turkey Vegetable Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Oriental, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | T | Cornstarch |
| 2 | T | Soy Sauce |
| 1/4 | t | Ground Ginger |
| 1 | 10 1/2 Oz. Can Chicken | |
| Broth | ||
| 1 | Carrot, Cut Into Julienne | |
| Strips | ||
| 2 | T | 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 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1083
Calories From Fat: 195
Total Fat: 22g
Cholesterol: 195mg
Sodium: 6436.7mg
Potassium: 2207.5mg
Carbohydrates: 117.2g
Fiber: 12.7g
Sugar: 23.7g
Protein: 107.9g