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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Audrey Thibodeau of Mesa, Arizona sent the recipe for this tender turkey stir-fry. A hint of lemon accents the flavor. Ingredients:
2 teaspoons cornstarch |
2 teaspoons worcestershire sauce |
1 teaspoon reduced-sodium soy sauce |
2 teaspoons lemon peel |
1 teaspoon chicken bouillon granules |
1 teaspoon honey |
2/3 cup boiling water |
1 pound turkey breast, cubed |
2 tablespoons canola oil, divided |
1/2 cup sliced green onions |
1/2 cup sliced celery |
1/2 cup chopped red pepper |
1 can (8 ounces) water chestnuts, drained |
1 package (6 ounces) frozen snow peas, thawed |
2 tablespoons lemon juice |
1/4 teaspoon coarsely ground pepper |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the cornstarch, Worcestershire sauce, soy sauce and lemon peel until smooth. Dissolve bouillon and honey in boiling water; stir into the cornstarch mixture. Set aside.
2. In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry the onions, celery and red pepper in remaining oil until crisp-tender. Return turkey to the pan.
3. Stir bouillon mixture and pour over turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add water chestnuts and peas; heat through. Stir in lemon juice and pepper. Serve over rice if desired. Yield: 4 servings.
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