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Turkey Teriyaki & Veggie Stir-Fry

Turkey Teriyaki & Veggie Stir-Fry

With tender turkey strips, an enormous pile of veggies and a cook time of under 30 minutes, this low-fat stir fry recipe is a must-try dinner. Under 500 calories per serving!

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servings Makes 4 servings 4
preparation time PREP Under 15 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 2 cups JENNIE-O® Split Turkey Breasts
  • 2 tablespoons HOUSE OF TSANG® sesame oil, divided
  • 1 onion, cut into wedges
  • 1 red bell pepper, cut into strips
  • 6 green onions, cut diagonally
  • 1 cup sugar snap peas
  • 1 cup broccoli florets
  • ½ cup HOUSE OF TSANG® Korean Teriyaki stir-fry sauce
  • 2 cups hot, cooked rice

Directions

  1. Cook turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into pieces.
  2. Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add cooked turkey. Stir-fry 2 to 3 minutes. Remove turkey from wok.
  3. Heat remaining 1 tablespoon oil in wok. Add onion, bell pepper, green onions, peas and broccoli. Stir-fry until vegetables are crisp tender. Stir in turkey and teriyaki sauce. Stir-fry until heated thoroughly.
  4. Serve over hot rice.

RECIPE NUTRITION INFORMATION

Per Serving

Calories360

Protein25g

Carbohydrates41g

Fiber4g

Sugars11g

Fat11g

Cholesterol45mg

Sodium650mg

Saturated Fat2g

MADE WITH

Split Turkey Breasts

Split Turkey Breasts

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Teriyaki & Veggie Stir-Fry