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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tasty Asian-style fare with some crunch from a Martha Stewart Kids magazine. Ingredients:
1 large egg |
6 tablespoons cornstarch |
6 ounces turkey breast, uncooked in 1-inch cubes |
1/4 cup rice wine vinegar |
1/4 cup sugar |
1 tablespoon soy sauce |
1 cup chicken broth or 1 cup stock |
1 tablespoon canola oil |
1 carrot, in diagonally slices |
1/2 green bell pepper, in slices |
3 ounces snow peas |
1/4 fresh pineapple, in 1-inch cubes |
Directions:
1. In a bowl, whisk together egg and 4 tbsp cornstarch; add turkey, set aside.
2. In another bowl, whisk together vinegar, sugar, soy sauce, stock and remaining 2 tbsp cornstarch.
3. Heat a medium-size skillet over medium heat and then add oil.
4. Using a slotted spoon, transfer turkey to hot pan.
5. Cook, tossing occasionally, until all meat is golden brown, 10-12 minutes; set aside.
6. Add carrots and 3/4 cup water to the pan. Cook, stirring, until water has evaporated and carrot pieces are soft 8-10 minutes.
7. Pour in vinegar mixture; bring to simmer, stirring.
8. Add bell pepper slices. Cook, stirring until sauce is thick and shiny, about 2 minutes.
9. Stir in peas, pineapple and turkey.
10. Serve over hot rice.
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