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Turkey and Vegetable Stir Fry

Turkey and Vegetable Stir Fry

Crunchy carrots, pea pods and fresh grated ginger join turkey breast cutlets and toasted sesame seeds in this low fatcarb conscious recipe. Under 300 calories per serving!

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servings Makes 2 servings 2
preparation time PREP Under 15 minutes
total time TOTAL Under 30 minutes

Ingredients

  • ½ (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
  • 1 tablespoon olive or vegetable oil
  • ½ teaspoon minced garlic
  • ½ teaspoon grated ginger
  • 1 small red onion, cut into wedges
  • 1 medium carrot, sliced diagonally
  • 2 tablespoons chicken broth
  • 1 cup sugar snap peas or pea pods
  • 1 tablespoon HOUSE OF TSANG® less sodium soy sauce
  • 1 tablespoon toasted sesame seeds
  • carrot and green onion curls, if desired

Directions

  1. Cook cutlets as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. In skillet, over medium-high heat, heat oil. Add garlic and ginger; stir-fry 1 minute or until fragrant. Add red onion and sliced carrot; stir-fry 1 minute. Stir in chicken broth and cover skillet; steam 2 minutes.
  2. Add sugar snap peas and soy sauce. Stir-fry 2 minutes or until vegetables are crisp-tender. Sprinkle with toasted sesame seeds. Serve turkey cutlets with stir-fried vegetables. Garnish with carrot and green onion curls, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories250

Protein32g

Carbohydrates12g

Fiber3g

Sugars5g

Fat8g

Cholesterol55mg

Sodium430mg

Saturated Fat1.5g

MADE WITH

Extra Lean Turkey Breast Cutlets

Extra Lean Turkey Breast Cutlets

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey and Vegetable Stir Fry