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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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Tempting turkey is combined with rice, crisp colorful vegetables and a mild sauce in this meal-in-one entree. I share it at many gatherings and get compliments in return. Ingredients:
2-1/4 pounds boneless skinless turkey breast |
2 tablespoons canola oil |
3/4 cup uncooked long grain rice |
2 cans (14-1/2 ounces each) chicken broth, divided |
5 tablespoons soy sauce |
2 garlic cloves, 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.
2. 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.
3. Cut broccoli into 3 in. pieces. Add the 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 or until thickened. Stir in turkey and bean sprouts; heat through. Yield: 14 servings.
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