Poultry, Turkey Stir-Fry Supper
 - 2-1/4 pounds boneless skinless turkey breast
- 2 tablespoons vegetable oil
- 3/4 cup uncooked long grain rice
- 2 (14-1/2-ounce) cans chicken broth, divided
- 5 tablespoons soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 (10-ounce) package frozen broccoli spears, thawed
- 1 pound carrots, thinly sliced
- 3 bunches green onions, sliced
- 3 tablespoons cornstarch
- 1 (14-ounce) can bean sprouts, drained
- Cut turkey into 2-inch strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5 to 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-inch pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3 to 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.
Serves 14 From www.tasteofhome.com
Nutritional Information: -
Serves: 14 -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 11/28/2005
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