(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin
teaspoons toasted sesame oil
cup sesame seeds
cup halved or whole cashews
large red bell peppers, cut into 1/2 x 2-inch strips
large yellow bell peppers, cut into 1/2 x 2-inch strips
large green bell peppers, cut into 1/2 x 2-inch strips
large leeks, diced
cups cooked rice
Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
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.
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.
Serve over rice.