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Turkey Stir-Fry

By: Kylene Konosky  
"Try this skillet dish after the holidays when you have a lot of leftover turkey to up. The vegetables add fun color and crunch. I know your family will love it as much as mine does. --Kylene Konosky of Jermyn, Pennsylvania"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 132 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1/2 cup sliced onion
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 1 (10.5 ounce) can condensed chicken broth, undiluted
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cups cubed cooked turkey breast
  • 2 cups fresh snow peas
  • 1/2 cup sliced water chestnuts
  • Hot cooked rice

Directions

  1. In a nonstick skillet, saute the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  2. Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired.

Footnotes

  • Nutritional Analysis: One serving (1 cup turkey mixture, calculated without rice) equals 242 calories, 9 g fat (1 g saturated fat), 61 mg cholesterol, 687 mg sodium, 13 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2009 by JapanAmy 
I was excited to see this recipe as it was similar to what my mom had made when I was a kid. ... MORE

 
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