TURKEY STIR-FRY SUPPER
CATEGORIES
INGREDIENTS
  • 2-1/4 pounds boneless skinless turkey breast
  • 2 tablespoons vegetable oil
  • 3/4 cup uncooked long grain rice
  • 2 cans (14-1/2 ounces each) chicken broth, divided
  • 5 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen broccoli spears, thawed
  • 1 pound carrots, thinly sliced
  • 3 bunches green onions, sliced
  • 3 tablespoons cornstarch
  • 1 can (14 ounces) bean sprouts, drained
DIRECTIONS
  1. Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3-in. pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.