Turkey Stir Fry With Corn And Broccoli Recipe
Looking for something to make your taste buds crave for more? This Turkey Stir Fry With Corn And Broccoli recipe is what you want. Poultry is the key ingredient in Turkey Stir Fry With Corn And Broccoli. There is not a single month when I don't serve this yummy Main Dish! Bookmark this Turkey Stir Fry With Corn And Broccoli page, otherwise you might regret your decision later.
Ingredients
2 cups low-sodium or regular chicken broth
3/4 cup raw rice
2 stalks broccoli
1 medium red onion
3 turkey cutlets (about 1/2 pound total)
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive or other vegetable oil
1 cup frozen corn, thawed
3 cloves garlic, minced or crushed through a press
3 tablespoons lemon juice
1 teaspoon grated lemon zest (optional)
3/4 teaspoon thyme
Directions
1 In a medium saucepan, bring 1 3/4 cups of the broth to a boil. Add the rice, reduce the heat to medium-low, cover and simmer until tender, 15 to 20 minutes.
2 Meanwhile, cut the broccoli into bite-size pieces. Thinly slice the onion. Cut the turkey cutlets into 1/4-inch-wide strips.
3 In a shallow bowl, combine the flour, salt and pepper. Lightly dredge the turkey strips in the seasoned flour.
4 In a large nonstick skillet, warm the oil until hot but not smoking. Add the turkey strips and stir-fry over medium-high heat until cooked through, about 6 minutes. Remove the turkey to a plate and cover loosely to keep warm.
5 Add the remaining 1/4 cup broth to the skillet over medium-high heat. Add the broccoli, onion, corn and garlic, and cook for 2 minutes.
6 Add the lemon juice, lemon zest (if using) and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer until the vegetables are just tender, about 5 minutes.
7 Return the turkey to the skillet, add the cooked rice and toss well to combine.
2 Meanwhile, cut the broccoli into bite-size pieces. Thinly slice the onion. Cut the turkey cutlets into 1/4-inch-wide strips.
3 In a shallow bowl, combine the flour, salt and pepper. Lightly dredge the turkey strips in the seasoned flour.
4 In a large nonstick skillet, warm the oil until hot but not smoking. Add the turkey strips and stir-fry over medium-high heat until cooked through, about 6 minutes. Remove the turkey to a plate and cover loosely to keep warm.
5 Add the remaining 1/4 cup broth to the skillet over medium-high heat. Add the broccoli, onion, corn and garlic, and cook for 2 minutes.
6 Add the lemon juice, lemon zest (if using) and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer until the vegetables are just tender, about 5 minutes.
7 Return the turkey to the skillet, add the cooked rice and toss well to combine.
