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Sweet 'N' Sour Turkey

By: Shanna Webb

"Sweet-and-sour lovers will have a lot to look forward to when they simmer up this saucy supper from Shanna Webb. In her Provo, Utah kitchen, she stir-fries leftover turkey, canned pineapple tidbits and veggies for the in-a-dash dinner."

Rate/Review | Read Reviews (11)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons cornstarch
2 tablespoons brown sugar
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon lemon juice
2 celery ribs, sliced
2 medium carrots, sliced
1 small onion, cut into thin wedges
3 tablespoons butter, cubed
2 cups julienned cooked turkey
1 (14 ounce) can unsweetened pineapple tidbits, drained
1/4 cup slivered almonds, toasted
Hot cooked rice

Directions

In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside.
In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; add to that pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple with juice and almonds; heat through. Serve over rice if desired.

Footnotes

Nutritional Analysis: One 1-1/3-cup serving (prepared with reduced-sodium chicken broth, reduced-sodium soy sauce and reduced-fat margarine; calculated without rice) equals 327 calories, 11 g fat (2 g saturated fat), 48 mg cholesterol, 642 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 vegetable, 1-1/2 fruit, 1 fat.