Almond Turkey with Peas Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Ingredients
| Slivered almonds | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Mushrooms | 1/2 pound, sliced | |
| Frozen peas package | 1 , thawed | |
| Frozen peas | 1/4 pound | |
| 3/4 cup regular-strength chicken broth | ||
| 1 can (4 to 6 oz.) water-chestnuts, drained and thinly sliced | ||
| 2 or 3 cups cold cooked turkey or chicken, cut in bite-size pieces | ||
| 1/3 cup thinly sliced green onion | ||
| Cornstarch | 4 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
Directions
Spread almonds in a shallow pan; toast in a 350° oven until lightly browned (about 5 minutes); set aside.
Place wok on medium heat.
When wok is hot, add butter.
When butter has melted, add mushrooms and stir-fry until golden and limp (about 3 minutes).
Add peas, pod peas, and 1/2 cup of the broth; stir-fry for about 2 minutes (30 seconds if using frozen pod peas) or until peas are heated through.
Add water chestnuts, turkey, and onion; stir-fry for about 1 minute.
Combine cornstarch, soy, and remaining 1/4 cup chicken broth; add to turkey mixture and stir and cook until it boils and thickens (about 1 minute).
Garnish with toasted almonds.
Place wok on medium heat.
When wok is hot, add butter.
When butter has melted, add mushrooms and stir-fry until golden and limp (about 3 minutes).
Add peas, pod peas, and 1/2 cup of the broth; stir-fry for about 2 minutes (30 seconds if using frozen pod peas) or until peas are heated through.
Add water chestnuts, turkey, and onion; stir-fry for about 1 minute.
Combine cornstarch, soy, and remaining 1/4 cup chicken broth; add to turkey mixture and stir and cook until it boils and thickens (about 1 minute).
Garnish with toasted almonds.
Chef
