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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This dish is an all-time favorite, reports Barbara Sonsteby of Mesa, Arizona. It's a snap to make for a group when time is short. Plus, the recipe is very flexible - you can substitute chicken and use whatever vegetables your family prefers. Ingredients:
1 small onion, chopped |
2 tablespoons butter |
1-1/4 cups sliced celery |
1 can (4 ounces) mushroom stems and pieces, drained |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
1 cup water, divided |
3 tablespoons soy sauce |
2 teaspoons chicken bouillon granules |
1/4 cup cornstarch |
3 cups cubed cooked turkey |
2 cups frozen peas |
1 can (8 ounces) pineapple chunks, drained |
1 can (8 ounces) sliced water chestnuts, drained |
hot cooked rice or chow mein noodles |
Directions:
1. In a skillet, saute onion in butter until tender. Stir in celery and mushrooms; cook and stir for 2 minutes. combine the broth, 3/4 cup water, soy sauce and bouillon; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 3 minutes.
2. Combine cornstarch and remaining water until smooth; stir into skillet. Return to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the turkey, peas, pineapple and water chestnuts; heat through. Serve over rice. Yield: 6 servings.
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