Crunchy carrots, pea pods and fresh grated ginger join turkey breast cutlets and toasted sesame seeds in this low-carb and low-fat Turkey and Vegetable Stir Fry recipe has under 300 calories per serving.
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
tablespoon olive or vegetable oil
teaspoon minced garlic
teaspoon grated ginger
small red onion, cut into wedges
medium carrot, sliced diagonally
tablespoons chicken broth
cup sugar snap peas or pea pods
tablespoon HOUSE OF TSANG® less sodium soy sauce
tablespoon toasted sesame seeds
carrot and green onion curls, if desired
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place turkey breast cutlets in hot skillet. Cook, turning occasionally, 11 to 13 minutes. 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.
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.