Turkey Stir Fry Recipe
Ingredients
| 1 pound boneless, skinless turkey breast | ||
| Minced ginger | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon all-fruit apricot preserves | ||
| 1 tablespoon low-sodium soy sauce | ||
| White vinegar | 1 Tablespoon | |
| Onion | 1 Large, thinly sliced | |
| Snow peas | 4 Ounce | |
| Sweet red pepper | 1 To taste, thinly sliced | |
| Oil | 2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| 3/4 cup defatted chicken stock | ||
Directions
Cut the turkey into thin strips.
Place in a large bowl.
Add the ginger, garlic, preserves, soy sauce and vinegar.
Stir well to combine.
Set aside.
In a wok or large frying pan over medium-high heat, stir-fry the onions, snow peas and peppers in the oil until just tender, about 5 minutes.
Remove with a slotted spoon and set aside.
Add the turkey, with the marinade, to the pan.
Stir-fry until the turkey is cooked through, about 5 minutes.
Add the vegetables.
In a cup, dissolve the cornstarch in the stock.
Add to the pan.
Stir until thick.
Place in a large bowl.
Add the ginger, garlic, preserves, soy sauce and vinegar.
Stir well to combine.
Set aside.
In a wok or large frying pan over medium-high heat, stir-fry the onions, snow peas and peppers in the oil until just tender, about 5 minutes.
Remove with a slotted spoon and set aside.
Add the turkey, with the marinade, to the pan.
Stir-fry until the turkey is cooked through, about 5 minutes.
Add the vegetables.
In a cup, dissolve the cornstarch in the stock.
Add to the pan.
Stir until thick.
Chef
