Total Time
55 Minutes
Serving Size
8 Servings
1
(24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin
2
teaspoons toasted sesame oil
1/4
cup sesame seeds
2/3
cup halved or whole cashews
2
large red bell peppers, cut into 1/2 x 2-inch strips
2
large yellow bell peppers, cut into 1/2 x 2-inch strips
2
large green bell peppers, cut into 1/2 x 2-inch strips
3
large leeks, diced
8
cups cooked rice
1
Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
2
Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into 1/2 x 3-inch strips.
3
In large skillet or wok, heat sesame oil over medium heat. Add sesame seeds and cashews; stir-fry 2 to 4 minutes, or until toasted. Add bell peppers and leeks; stir-fry 2 to 5 minutes. Stir in turkey strips and cook 3 to 6 minutes or until vegetables are crisp-tender.
4
Serve over rice.
Calories
400
Protein
25g
Carbohydrates
54g
Fiber
5g
Sugars
5g
Fat
10g
Cholesterol
30mg
Sodium
130mg
Saturated Fat
2g