Turkey vegetable stir-fry

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Cornstarch
2 tablespoons Soy Sauce
¼ teaspoon Ground Ginger
1 (10 1/2 Oz.) Can Chicken
Broth
1 Carrot, Cut Into Julienne
Strips,
2 tablespoons Vegetable Oil
2 cups Sliced Mushrooms
4 Green Onions Minched
1 Stalk Celery Diagonally
Sliced
1 (6 Oz.) Pkg. Snow Peas
Thawed
2 cups Coarsely Chopped Cooked
Turkey Breast
2 cups Brown Rice Cooked
2 tablespoons Silvered Almonds Toasted

Directions

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 2½ 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 & ½ C. Rice. Fat 12⅕. Chol. 49.

Related recipes